Seaweed and Cucumber Salad

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Seaweed and Cucumber Salad

Ingredients

  • 1/2 cucumber
  • 1 tablespoon sesame oil
  • 1 cup bean sprouts
  • 3/4 cup fresh wakame seaweed
  • 4 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons sake
  • 2 tablespoons 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.

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