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