Friday, 22 August 2014

Cooking with Dr. Mom: Wakame cucumber salad

Here's a simple and refreshing salad from my mom:

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Wakame is a type of seaweed that can be purchased chopped and dried in Asian grocery stores.  It resembles loose leaf green tea when dry and it increases by about 8-10 times its size after being soaked in water for 20 min.  Wakame has a very subtle flavour, slightly salty, that pairs very well with cucumber.
This salad could be turned into a vegan salad meal by adding cubed tofu and cooked, cooled transparent vermicelli noodles (mung bean noodles).

This is dried wakame seaweed. It can be found in many Asian grocery stores.

 Check out these before and after photos of soaking the wakame! After only 20 minutes, the wakame completely absorbs the water.

Recipe: Cucumber and wakame salad

1 large field cucumber, peeled, seeded, chopped
1 sweet red pepper, chopped
1/2 cup dried chopped wakame

Japanese style dressing
1/4 cup soya sauce
2 tbsp sugar
1/3 cup rice wine vinegar
2 tsp sesame oil

Toasted sesame seeds for garnish

Soak the dried wakame in 3 cups cold water for 20-30 minutes.  Drain the soaked wakame to remove any excess water.  Toss together the cucumbers, red pepper and wakame.

Mix together the dressing ingredients then pour over the cucumber mixture and toss. Allow to sit for 15-30 minutes before serving.  Garnish with toasted sesame seeds.

Serves 6 as a side dish.


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