Seaweed and Cucumber Salad
Ingredients
- 1/2 cucumber
- 1 tablespoon sesame oil
- 1 cup bean sprouts
- 3/4 cup fresh wakame seaweed
- 4 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoon sake
- 2 tablespoon rice vinegar
- 1/4 teaspoon Japanese chili pepper powder
- 1/2 clove garlic
- 1/4 teaspoon salt
- 1 teaspoon ginger root, peeled and chopped
Instructions
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.