Teresa's Recipes
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.
Ingredients
- 1 cup Dried kelp
- 1 large, thinly sliced Cucumber
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar
- 2 tablespoons, toasted Sesame seeds
Dietary Notes
- 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
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.
Tips
- For added protein, consider incorporating tofu or edamame.
- Feel free to experiment with additional vegetables, such as shredded carrots or bell peppers, for extra color and crunch.
- This salad can be served cold or at room temperature, making it a versatile dish for any occasion.