Here is one of my favorite salads, a classic of Japanese cuisine. Refreshing, simple and quick to prepare, it will be great for your sushi and okonokiyaki nights, or as a side to a bowl of ramen.
Rich in fiber, antioxidants, vitamins and trace elements, seaweeds are nutritious in addition to being delicious. Cucumber contains antioxidants, copper and vitamin K, whereas sesame brings plenty of trace elements: calcium, phosphorus, magnesium, iron, zinc… So many reasons to love this dish!
Japanese wakame and cucumber salad,. Dairy-free, gluten-free, vegan.
Serves 2
- 1/2 cucumber
- 1 tablespoon dried wakame seaweed
- 1 tablespoon white sesame seeds
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- salt
Directions
- Soak algae in a bowl of cold water. Let rehydrate for 10 minutes. Drain.
- Cut the cucumber in half in the lengthwise. Using a spoon, remove the seeds in. Cut the cucumber into thin slices.
- In a frying pan, dry roast the sesame seeds. Be careful not to burn them!
- Mix all ingredients in a bowl. Adjust seasoning if necessary.
Enjoy!
Eleonora
