Amber Waves: Wakame-Cucumber Salad

[Guest guest]

I love wakame-cucumber salads. I haven't tried this one, but they are

always a favorite of mine in Japanese restaurants.

 

If you want to stray a tad from pure macrobiotics, you can dress this

with seasoned rice vinegar. (It contains a little sugar, which is

totally avoided in macrobiotics. They sweeten with brown rice syrup,

and occasionally maple syrup.)

 

Ellen

 

* Exported from MasterCook Mac *

 

Wakame-Cucumber Salad

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Sea Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup wakame seaweed

1 large cucumber -- quartered lengthwise

and sliced

1/4 cup red radish -- thinly sliced

1 tablespoon brown rice vinegar

1/4 teaspoon sea salt

 

Rinse wakame, soak for 10 minutes, drain and cut into small pieces.

place one-half inch of water in a saucepan and bring to a boil.

Simmer radishes for 1 minutes and remove. Mix sea salt with rice

vinegar and add to wakame, cucumbers, and radish. Put in pickle press

for 1 to 2 hours. Remove, rinse off excess salt, and serve.

 

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Per serving (excluding unknown items): 185 Calories; 2g Fat (9%

calories from fat); 11g Protein; 38g Carbohydrate; 0mg Cholesterol;

2545mg Sodium

Food Exchanges: 8 Vegetable

 

 

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