Cucumber and Wakame Salad

Name: Cucumber and Wakame Salad Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cup peeled and thinly sliced cucumbers; 2 tbsp Seaweed wakame dried; 3 tbsp Tamari Gluten Free Soy Sauce reduced sodium; 2 tbsp Rice Wine Vinegar (by PINCHYGUY); 1 tsp Siracha chili sauce (by LYC563); 1 tsp honey; 1/2 tsp toasted sesame oil; crank of sea salt; 1 teaspoon of sesame seeds

Minutes to Prepare: 10

Number of Servings: 4

Ingredients

2 cup, peeled and thinly sliced cucumbers2 tbsp Seaweed, wakame dried3 tbsp Tamari Gluten Free Soy Sauce, reduced sodium 2 tbsp Rice Wine Vinegar (by PINCHYGUY) 1 tsp Siracha chili sauce (by LYC563) 1 tsp honey 1/2 tsp toasted sesame oilcrank of sea salt 1 teaspoon of sesame seeds

Directions

Rinse and then soak wakame for five minutes. Meanwhile, peel and thinly slice cucumbers. Drain wakame, then mix wakame and cucumber together in a bowl with a tight fitting lid.

Whisk together soy sauce, rice wine vinegar, siracha, honey, and sesame oil.

Pour dressing over seaweed and cucumber mixture and secure lid on bowl. Gently shake salad. Top with sesame seed before serving. You can eat the salad immediately or you can chill the salad for an hour before enjoying.

Serving Size: Makes Four 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DOWN2MINI.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving