Name: Cucumber Seaweed Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6 servings
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

Prep Time

15 min

Yields

4 - 6 servings

Reap the health benefits of seaweed in this cool and refreshing salad.

Courtesy of Kristen Eppich.

ingredients

English cucumbers

⅓

cup (80 mL) vegetable oil

Tbsp (45 mL) rice vinegar

Tbsp (45 mL) cilantro, chopped

tsp (10 mL) sugar

tsp (5 mL) jalapeno, minced

1 6-inch

square sheet dried seaweed

tsp (10 mL) roasted white and black sesame seeds

Ingredient Substitution Guide

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.

appetizer
lunch
salad
vegetables

Rate Recipe

My rating for Cucumber Seaweed Salad

Cucumber Seaweed Salad

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter