Serve this flavour-packed seaweed salad as a side, or bulk it out with the protein of your choice, such as cooked prawns, tofu, fish or chicken
25 min
Serves
4
Easy
Asian
Vegetarian
Vegan
Gluten Free
Ingredients
- 1 medium cucumber
- 2 tbsp dried wakame (seaweed) or seaweed mix
- 3 tbsp tahini
- 2 tsp light brown soft sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1-3 tsp Japanese or English mustard to taste
Preparation
Not specified
Cooking
- Cut the cucumber in half lengthways and remove the seeds with a spoon.
- Slice very thinly, about 2mm thick – you can use a slicer or mandoline for this.
- Add 2 tsp fine sea salt, mix well, then tip into a colander to drain the excess water for 15 mins.
- Meanwhile, put the seaweed in a bowl of water for 15 mins to soak, ensuring it fully rehydrates and softens.
- Drain both the cucumber and seaweed, then squeeze out any remaining excess water thoroughly.
- To make the sauce, combine the tahini, sugar, soy sauce, vinegar and mustard in a bowl with 1 tbsp water and mix well until smooth and creamy.
- Add a little more water if the sauce is too thick until it reaches a smooth, pourable consistency.
- Arrange the cucumber and seaweed on a plate or serving dish and drizzle the sauce over the top.
- You can add cooked prawns, tofu, poached fish or chicken, if you like.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
