Prep Time
15 min
Yields
4 - 6 servings
Reap the health benefits of seaweed in this cool and refreshing salad.
Courtesy of Kristen Eppich.
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ingredients
2
English cucumbers
⅓
cup (80 mL) vegetable oil
3
Tbsp (45 mL) rice vinegar
3
Tbsp (45 mL) cilantro, chopped
2
tsp (10 mL) sugar
1
tsp (5 mL) jalapeno, minced
1 6-inch
square sheet dried seaweed
2
tsp (10 mL) roasted white and black sesame seeds
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directions
Step 1
Slice the cucumbers in half lengthwise. Remove seeds using a spoon and discard. Cut into ¼-inch slices on a diagonal.
Step 2
Stir oil with vinegar, cilantro, sugar and jalapenos in a large bowl.
Step 3
Slice seaweed sheet into thin, 1-inch strips and add to bowl.
Step 4
Add cucumber and sesame seeds and toss to coat.
Step 5
Let sit for 5 minutes then serve.