Cucumber And Green Seaweed Salad, Japanese Style Recipe
Servings: 4
Ingredients
- 2 x cucumbers
- 2 x radishes Salt as needed
- 1 3/8 ounce green seaweed (nama-wakame)
- 3 Tbsp. vinegar
- 1 tsp soy sauce (shoyu)
- 1 Tbsp. sugar
- 2 tsp kelp-flavored fish stock (nidashijiru)
Directions
- Slice cucumbers and radishes into thin rounds; salt and leave till dewatered. Wash with water and squeeze out brine.
- Pour boiling water over green seaweed and cut into bite-size pcs.
- Thoroughly mix dressing ingredients and add in to cucumbers and seaweed just before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 29 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 170mg | 7% |
| Potassium 118mg | 3% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.29g | 3% |
| Protein 0.86g | 1% |
