Worth a trip

Cucumber-Seaweed Salad

Name: Cucumber-Seaweed Salad
Cuisine: japanese
Ingredients: 3/4 ounce dried wakame seaweed, cut into 1-inch pieces; 2 cucumbers, peeled, seeded, and diced; 2 tablespoons apple cider vinegar; 1 1/2 tablespoons coconut aminos; 1 tablespoon extra-virgin olive oil; Juice of 1/2 small lemon; 1/2-inch piece of fresh ginger, peeled and grated; Pinch of fine sea salt

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.

Recipes sourced from Epicurious.com.

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