Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Cucumber, Seaweed Salad This salad is a very nutritious accompaniment to many main dishes without having to spend much time or effort. It gives you an easy and tasty way to enjoy the healthy benefits of seaweed more often. Prep and Cook Time: 15 minutes Ingredients: 1 TBS dried seaweed3 cups cucumber, peeled, seeds scooped out and sliced1 medium tomato, seeds and excess pulp removed, sliced1 TBS minced scallion green or green onionsDressing3 TBS rice vinegar2 TBS soy sauce (or similar)1/2 TBS finely minced fresh ginger1/2 TBS chopped fresh cilantroextra virgin olive oil to tasteSea Salt and white pepper to taste Directions: 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. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
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