Cucumbers are mild and refreshing. This is the perfect vegetable to pair with the ocean-like flavor of the mineral and vitamin packed seaweed. This dish is great served with grilled fish. I would try a little salmon. If using fresh seaweed make sure to rinse it well to remove excess salt. If you are using dried seaweed, soak in filtered water to re-pump and drain thoroughly, cut with kitchen scissors into smaller pieces if too large.
1-2 large cucumbers peeled
1/4 cup mixed fresh or “re-plumped” dried seaweed
1 Tbs apple cider vinegar or rice wine vinegar
2 Tbs sesame oil
1 tsp tamari
1/4 tsp red pepper flakes
1 Tbs Mirin (Japanese cooking wine) look for traditionally-made without high fructose corn syrup
Cut cucumbers lengthwise and scrape out the seeds with a spoon. Then cut cucumbers crosswise into “moons”. Whisk together remaining ingredients in shallow dish. Place cucumber slices in dish with drained seaweed and toss to coat evenly.
NUTRITIONAL CONTENT (TOTAL); calories 329.1; carbohydrates 17.05g; fat 28.5g; protein 1.1g
Original recipe from”The Primal Blueprint Cookbook”