Monday, 24 February 2014

Cucumber, carrot & wakame (seaweed) salad

This is a refreshing Japanese salad with a pickled dressing that can be served on the side with other dishes. 

1 cucumber
2 large carrots (peeled)
2 tbsp dried wakame seaweed

For the dressing
100ml rice vinegar
3 tsp sugar
Half tsp salt

1. Put all the ingredients for the dressing in a clean empty jam jar or a small lunch box. Secure with a lid and shake the dressing a few times to allow the sugar to dissolve into the rice vinegar. Set aside.

2. Place the dried wakame seaweed in water for about 10 minutes and then drain on kitchen towel.
3. Cut the cucumber in half. Use a tablespoon to take the seeds out of the middle of the cucumber. Slice the cucumber into bite size pieces.
4. Use a peeler or grater to finely slice the carrots.
5. Place all ingredients in a large salad bowl.

6. Pour the dressing over the ingredients and mix well. Leave in the fridge for 20 minutes before serving.

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