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Cucumber, Seaweed Salad




Source of Recipe


whfoods.com


List of Ingredients




1 TBS dried hijiki seaweed
3 cups cucumber, peeled, seeds scooped out and sliced
1 medium tomato, seeds and excess pulp removed, sliced
1 TBS minced scallion green or green onions
Dressing
3 TBS rice vinegar
2 TBS soy sauce
1/2 TBS finely minced fresh ginger
1/2 TBS chopped fresh cilantro
extra virgin olive oil to taste
Salt and white pepper to taste


Recipe



Rinse and soak hijiki in warm water while preparing rest of ingredients.

Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.

Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about ¼ inch wide.

Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don't want hijiki pieces to be too large. Toss everything together and serve immediately.

Serves 2


Healthy Cooking Tips:

This salad is best salted right before serving. The salt will draw out the water from the cucumbers and dilute the flavor.