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Salad: Asian Seaweed & Cucumber Salad

Source of Recipe

unknown


List of Ingredients

1/2 cup cucumber, sliced
1 tablespoon sesame oil
1 cup bean sprouts
3/4 cup fresh wakame seaweed

DRESSING:
4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon gingerroot, peel and chop


Recipe

Wash cucumber and slice thinly. Saute in sesame oil over medium heat for 2 minutes. Boil bean sprouts until crisp and tender, about 1 minute. Drain and rinse under cold water. Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into 1-inch pieces. If you use dried seaweed, soak it in water for about 20 minutes, remove the hard parts, and chop into 1-inch pieces. Arrange cucumber, seaweed, and bean sprouts on a platter. Combine dressing ingredients and mix well. Toss with salad just before serving. Garnish with chopped ginger.