Refreshing & Tangy Seaweed and Cucumber Salad
Refreshing & Tangy Seaweed and Cucumber Salad
How to Make a Delicious Seaweed and Cucumber Salad
Introducing a delightful Seaweed and Cucumber Salad that tastes even better when served chilled. This recipe is a wonderful way to use up any extra soaked seaweed you might have from making cucumber soup, offering a perfect balance of sweet and sour flavors. Enhanced with the savory depth of anchovy sauce, you can easily customize it by adjusting the vinegar and sugar to your liking. It’s a fantastic side dish for any meal or a light, refreshing treat!
Main Ingredients- Soaked seaweed 1 cup (cut seaweed)
- 1/4 cucumber
- A little red bell pepper
- 1/10 onion
Seasoning Ingredients- A little chopped green onion
- 1 tsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp sesame oil
- 2 Tbsp vinegar
- 1-2 Tbsp sugar (adjust to taste)
- A pinch of sesame seeds
- A little chopped green onion
- 1 tsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp sesame oil
- 2 Tbsp vinegar
- 1-2 Tbsp sugar (adjust to taste)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Prepare 1 handful (about 1 cup) of dried cut seaweed and soak it thoroughly in water. The soaking time may vary depending on the type of dried seaweed. It usually takes about 10-20 minutes to become fully rehydrated.
Step 2
After soaking for 30 minutes, rinse the seaweed under running water to clean it and remove any impurities. If you prefer a less salty taste, you can rinse it multiple times.
Step 3
Gently squeeze the rinsed seaweed by hand to remove excess water. Avoid squeezing too tightly, as this can cause the seaweed to clump. It’s best to remove just enough water to keep it moist.
Step 4
Wash the cucumber and prepare it. For a pleasant texture, thinly slice it into julienne strips or thinly slice it into fan shapes (like thin semi-circles). You can remove the seeds if you prefer.
Step 5
Similarly, thinly julienne the red bell pepper and onion. Finely chop the green onion, or julienne it to match the other vegetables. The bell pepper and onion add texture and a beautiful color to the salad.
Step 6
Combine the squeezed seaweed with the julienned cucumber, red bell pepper, onion, and green onion in a bowl. The mix of fresh vegetables makes the salad even more delicious.
Step 7
Now it’s time to add the seasoning. Start with 1 tablespoon of anchovy sauce for a savory umami flavor. You can substitute soy sauce if anchovy sauce is unavailable.
Step 8
Drizzle in 1 tablespoon of sesame oil for a nutty aroma. If you prefer a different flavor profile, sesame oil can be substituted with perilla oil.
Step 9
Add the key ingredients for the sweet and sour taste: 2 tablespoons of vinegar and 1-2 tablespoons of sugar. It’s important to adjust the sourness and sweetness to your personal preference. Stir in 1 teaspoon of minced garlic and a pinch of sesame seeds.
Step 10
Gently toss all the ingredients and seasonings together until well combined. Be careful not to over-mix, as this can break down the seaweed or cucumber. Taste and adjust the seasoning if needed by adding more vinegar or sugar to suit your palate. For an even more refreshing experience, chill in the refrigerator before serving!
