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Seaweed And Cucumber Salad With Rice Wine Vinegar Dressing

Ingredients
  Mixed dried seaweeds 1 Ounce (25 Gram, Such As Dulse And Sea Lettuce)
  Cucumber 1 Small
  Mirin 3 Fluid Ounce (75 Milliliter)
  Rice wine vinegar 3 Fluid Ounce (75 Milliliter)
  Golden caster sugar 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

1. Place the seaweed in a bowl, cover with cold water and leave to stand for 15-20 minutes to soften.
2. Cut the cucumber in half lengthways, then slice it very thinly into half moons. Drain the seaweed and roughly chop any large pieces. Put the chopped seaweed in a bowl with the sliced cucumber.
3. Mix the mirin with the rice wine vinegar and sugar and heat very gently in a small saucepan until the sugar has dissolved. Remove from the heat and allow to cool, then add the lemon juice.
4. Pour the dressing over the seaweed and cucumber and toss lightly. Serve in small mounds on individual plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Cucumber
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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