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מתכון לסלט מלפפונים יפני עם אצות ואטריות אורז

Cucumber Wakame Salad With A Twist

This famous Japanese salad undergoes a facelift: a blush of red bell pepper, beauty marks of sunflower and chia seeds alongside wakame, toasted sesame, and rice or bean noodles; A perfect light meal for the hot cucumber season.🥒🥒🥒😋❣
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Servings: 3
Ingredients Method Notes

Ingredients
 
 

Salad
  • 6 medium cucumbers
  • ½ red bell pepper
  • ½ cup Wakame seaweed
  • 2-3 Tablespoon spring onion, chopped
  • 100 gram rice or bean noodles
Dressing
  • 2 Tablespoon rice or apple vinegar
  • ¼ cup soy sauce
  • 2 teaspoon agave syrup
  • 1 teaspoon salt by taste
  • 1-2 Tablespoon sesame oil
  • ½ Tablespoon wasabi paste or wasabi powder, by taste
For Serving
  • 1 Tablespoon toasted sunflower seeds
  • 1 Tablespoon chia seeds
  • 1 Tablespoon toasted sesame (black or white)

Method
 

Salad
  1. Soak the seaweed in boiling water for five minutes, strain, squeeze lightly, and set aside.
  2. Cut the cucumbers lengthwise into quarters (do not peel), remove the soft inner part with a spoon (see image), and cut crosswise into sticks. You can eat the removed content as is or add it to smoothies, gazpacho, etc.
  3. Cut the red bell pepper into small cubes.
  4. Cook the rice or bean noodles according to the manufacturer's instructions, drain, wash, and keep aside.
  5. Add cucumber, red bell peppers, wakame, green onion, and noodles.
Dressing
  1. Mix the dressing ingredients in a small bowl: vinegar, soy sauce, agave, salt, sesame oil, and wasabi, add to the salad, and mix well. Taste and adjust seasoning if necessary.
For Serving
  1. For best results, let the salad rest for half an hour at room temperature before serving to allow the flavors to blend. Sprinkle toasted sesame, sunflower, and chia seeds. And serve.
  2. Sprinkle toasted sesame, sunflower, and chia seeds. And serve.
  3. The salad keeps in the refrigerator for up to five days.

Notes

You can serve this salad with seared tofu or tempeh.

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