Cucumber Moons With Seaweed Salad

Cucumber Moons With Seaweed Salad

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.

INGREDIENTS

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

DIRECTIONS

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”