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Seaweed and Cucumber Salad

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“I'm adding this Japanese recipe for ZWT 6.”
READY IN:
15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml wakame seaweed, hiziki or 118.29 ml arame seaweed
  • 1 medium japanese cucumber (or English cucumber)
  • 29.58 ml rice vinegar
  • 2.46 ml sugar (optional)
  • 4.92 ml soy sauce

Directions

  1. Bring a small pot of water to a boil.
  2. While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
  3. Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
  4. Dry the seaweed, trim any rough parts, and chop.
  5. Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
  6. Mix the cucumber and seaweed.
  7. Combine the remaining ingredients and pour over the vegetables.
  8. Chill up to 2 hours before serving.

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