Tangy and Refreshing Seaweed and Cucumber Salad
Tangy and Refreshing Seaweed and Cucumber Salad
Quick and Easy Side Dish: Seaweed and Cucumber Salad – Great for Dealing with Fine Dust!
Introducing a super simple side dish that can be whipped up in just 15 minutes: Seaweed and Cucumber Salad! In these times when fine dust is a major concern, this dish is exactly what you need. Seaweed is rich in alginic acid, which helps the body excrete heavy metals, making it a beneficial ingredient to incorporate into your diet, especially when dealing with environmental pollutants. This recipe is not only easy to make but also a healthy choice to support your well-being.
Seaweed & Cucumber Salad Dressing- 2 Tbsp vinegar
- 2 Tbsp sugar
- 0.3 Tbsp coarse salt
- A pinch of toasted sesame seeds (for garnish)
- A pinch of minced garlic (approx. 0.5 Tbsp)
- 2 handfuls dried seaweed (about 20g)
- 1/2 cucumber
- 1/2 onion
- 1 Tbsp lemon juice (optional, for extra zest)
Cooking Instructions
Step 1
First, cut the dried seaweed into bite-sized pieces using scissors. Then, soak it in lukewarm water for about 10-15 minutes until fully rehydrated. Gently massage and rinse the soaked seaweed under running water to remove any impurities. Drain it thoroughly in a colander. Rinsing well is key to preventing any bitterness.
Step 2
Peel and thinly slice the onion into julienne strips. Soak the sliced onions in cold water for about 5 minutes to mellow out their sharp flavor. This step not only reduces the pungent taste but also enhances the onion’s crispiness, adding a wonderful texture to the salad. After soaking, gently squeeze out excess water from the onions.
Step 3
Wash the cucumber and slice it in half lengthwise. Then, thinly slice each half into crescent moon shapes, about 0.5 cm thick. Aim for a medium thickness; too thin and they’ll be mushy, too thick and they might not soften enough.
Step 4
To improve the texture and flavor of the seaweed, try a quick blanch! Briefly dip the rehydrated seaweed into boiling water for just 5-10 seconds. This step brightens the seaweed’s color, removes any fishy smell, and makes it wonderfully tender. Immediately rinse the blanched seaweed in cold water to stop the cooking and drain well. This quick blanch is a secret to eliminating any unpleasant odor!
Step 5
Gently squeeze out the water from the thinly sliced onions that were soaked in cold water. Avoid squeezing too hard, as this can diminish their crispness. A light squeeze is perfect.
Step 6
In a small bowl, combine the sliced cucumbers and onions with 1 tablespoon of the dressing (1 Tbsp vinegar, 1 Tbsp sugar, 0.3 Tbsp coarse salt). Let it sit for 1-2 minutes to slightly pickle. This helps draw out excess moisture, making the vegetables crisper and ready to absorb more flavor. Lightly drain any liquid from the cucumbers and onions after pickling.
Step 7
Here’s a special tip for an enhanced flavor: add 1 tablespoon of lemon juice! The bright citrus aroma from the lemon will elevate the salad’s taste, stimulating your appetite and adding a refreshing zest. It’s especially wonderful when served with rich or oily dishes. (While optional, lemon juice truly makes a difference!)
Step 8
Now, let’s combine everything! Place the well-drained seaweed, drained cucumbers, and onions into a large mixing bowl. Add the remaining dressing ingredients: 1 tablespoon vinegar, 1 tablespoon sugar, a pinch of coarse salt, minced garlic, and the optional 1 tablespoon of lemon juice. Gently mix everything with your hands, ensuring the dressing coats all the ingredients evenly. Finally, sprinkle with toasted sesame seeds. Your vibrant and delicious Seaweed and Cucumber Salad is ready to be enjoyed! Its delightful sweet and tangy flavor is sure to tantalize your taste buds.
