Cucumber and Marinated Seaweed Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 425
- Total Fat
- 39
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 830
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
3/8 cup rice wine vinegar
1/2 teaspoon salt
3/8 cup miso (soybean paste)
1 cup sesame oil
6 cups shredded dashi kombu (kelp)
2 English cucumbers, peeled, seeds removed and cut into chunks
2 tablespoons sesame seeds
Directions
- Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
- Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.