Veggie Life, Autumn 2001: Seaweed and Cucumber Salad

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* Exported from MasterCook *

 

Seaweed and Cucumber Salad

 

Recipe By :Veggie Life, Autumn 2001, Ken Wilkinson, Vancouver, BC

Serving Size : 4 Preparation Time :0:00

Categories : Salad Dressings Salads

 

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dried wakame

1 cup mung bean sprouts

1 medium cucumber -- thinly sliced

1 1/2 teaspoons light sesame or other vegetable oil

Dressing:

1/4 cup soy sauce

2 tablespoons sake

2 tablespoons rice vinegar

2 teaspoons dark sesame oil

1 small garlic clove -- minced

1 teaspoon ginger root -- minced

1 teaspoon sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon salt, or to taste

 

In a medium bowl, cover wakame with cool water and soak for 20 minutes, until

softened. Drain, rinse, and gently press out excess water. Chop coarsely,

place in a salad bowl, and set aside.

 

Set a medium saucepan of water to boil. Blanch bean sprouts for 1 minute in

boiling water. Drain sprouts, then rinse in cool water. Drain well and add to

salad bowl.

 

In a medium skillet over medium-high heat, saute cucumber slices in oil, until

tender-crisp. Add to salad bowl.

 

In a small bowl, whisk together dressing ingredients. Pour dressing over salad

and toss to mix.

 

 

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Per Serving (excluding unknown items): 54 Calories; 2g Fat (37.2% calories from

fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1032mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0