Green Sea Salad (Kyuri to Wakame No Su No Mono)
Description
This delightful Green Sea Salad is a refreshing and vibrant dish inspired by the traditional flavors of Japanese cuisine. It features the unique textures of wakame, a nutrient-rich seaweed, combined with the crispness of cucumber, all brought together with a tangy and slightly sweet dressing. After enjoying this salad at a local Japanese restaurant, I knew I had to recreate it at home. Its lightness and umami flavors make it the perfect appetizer or side dish to any meal. This recipe, adapted from “At Home with Japanese Cooking” by Elizabeth Andoh, is simple to prepare and is sure to impress your family and friends.
Nutritional Information
| Nutritional Component | Value per Serving |
|---|---|
| Calories | 36.7 |
| Total Fat | 0.1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1201.3 mg |
| Total Carbohydrates | 7.4 g |
| Dietary Fiber | 0.7 g |
| Sugars | 4.8 g |
| Protein | 2.5 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice vinegar | 1 cup |
| Soy sauce | 4 tablespoons |
| Sugar | 3 tablespoons |
| Cucumber | 2 medium |
| Salt | 1 teaspoon |
| Dried wakame | 1/4 cup |
Instructions
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Soak the Wakame: Begin by soaking the dried wakame in a bowl of warm water for approximately 20-25 minutes. This allows the wakame to soften and expand, creating a tender texture that pairs beautifully with the crisp cucumber.
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Prepare the Wakame: Once the wakame is softened, rinse it under cold water to remove any excess salt and pat it dry with a clean kitchen towel. Take a moment to remove any tough stems, ensuring that only the tender parts remain. Then, chop the wakame coarsely for easier incorporation into the salad.
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Make the Dressing: In a small saucepan, combine the soy sauce, rice vinegar, and sugar. Place the saucepan over low heat, stirring gently until the sugar completely melts and the mixture is well combined. Once heated, allow the dressing to chill while you prepare the remaining ingredients.
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Prepare the Cucumber: If the cucumber is waxed, peel the skin to maintain the freshness of the salad. Slice the cucumber in half lengthwise, and then cut it into thin half-moon slices. This shape not only looks appealing but also provides a satisfying crunch.
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Salt the Cucumber: Sprinkle the cucumber slices with salt and let them sit for a few minutes. This step helps to draw out excess moisture from the cucumbers, enhancing their flavor and making them even crisper. After a few minutes, gently squeeze the slices to remove any excess liquid.
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Combine Ingredients: In a large bowl, ensure that both the wakame and cucumber are well-drained. Combine the two ingredients, then pour the chilled dressing over the top. Gently toss the salad to ensure every piece is evenly coated in the dressing.
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Serve: This salad can be served either chilled or at room temperature, making it a versatile addition to any meal. Enjoy the delightful flavors and textures of this refreshing Green Sea Salad as a side dish or as a light main course.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for soaking wakame)
- Total Time: 35 minutes
Category
- Japanese
Keywords
Asian, Vegan, < 60 Mins, Easy
Ratings
- Aggregated Rating: 4.5
- Review Count: 7
This Green Sea Salad is not only delicious and nutritious but also a stunning representation of Japanese culinary traditions. With its refreshing flavors and healthful ingredients, it’s a dish that you can enjoy any time of the year, bringing a taste of the ocean to your dining table.
