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Kelp and Cucumber Salad
Dive into the refreshing flavors of this Kelp and Cucumber Salad, a light and invigorating dish that brings the essence of the sea straight to your table. The crispness of the cucumber pairs beautifully with the umami-rich kelp, enhanced by a tangy dressing of rice vinegar and soy sauce, making it a perfect accompaniment to any meal or a delightful light lunch on its own. This salad is not only a feast for the palate but also a powerhouse of nutrients, as kelp has been consumed for centuries in Asian cuisines for its health benefits and distinct flavor profile.
Servings: 4
Ingredients
- Dried kelp
- 1 cup
- Cucumber
- 1 large, thinly sliced
- Rice vinegar
- 3 tablespoons
- Soy sauce
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- Sugar
- 1 teaspoon
- Sesame seeds
- 2 tablespoons, toasted
Instructions
- Soak the dried kelp in warm water for 10 minutes, then drain and gently squeeze out excess water. Cut the kelp into bite-sized pieces.
- In a large bowl, combine the soaked kelp and thinly sliced cucumber.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is fully dissolved.
- Pour the dressing over the kelp and cucumber mixture and toss gently to combine, ensuring the vegetables are well-coated.
- Sprinkle the toasted sesame seeds over the salad before serving, and give it a final toss for added crunch.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 80 • Fat: 5g • Carbs: 8g • Protein: 2g • Sodium: 500mg • Sugar: 1g
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