Tranquilizing Sunomono (Cucumber Seaweed Salad).

This seaweed salad is refreshingly delicious, it's also healthy! Seaweed contains an anti-inflammatory complex carbohydrate called fucoidan, so why not enjoy this yummy salad and eat for your health!

Yields1 Serving
Prep Time20 mins
 ¼ cup dried wakame seaweed
 1 English cucumber (or 2 Japanese cucumbers)
 1 tsp sea salt
Dressing.
 ½ cup rice vinegar
 3 tablespoons coconut palm sugar, to taste
 1 teaspoon grated ginger
 1 tablespoon soy sauce or Tamari (GF)
 ½ tablespoon sesame oil
Garnish.
 ¼ cup roasted white sesame seeds.
 1 green onion, green part sliced thinly on a diagonal
 A splash of love
1

First of all, let’s get this seaweed re-hydrated. Thoroughly rinse the wakame seaweed (to eliminate salt), then place in a bowl & cover with boiled water to soak for 10-15 minutes 10 Minutes until tender. If you like crunchy seaweed, soak for 5 minutes. Drain, rinse, squeeze out excess water. If wakame is uncut, cut up, using scissors into 1/2-inch-wide strips.

2

Wash cucumber and peel one ½-inch-side strip lengthwise, leaving a strip of the skin for extra crunchiness. Cut the cucumbers into thin slices. Place cucumber in a bowl and sprinkle sea salt. Cover with cold water and massage slices in water for a minute, let sit for 15 minutes 15 Minutes. Transfer cucumber to a bowl one handful at a time, squeezing excess water out of the cucumbers.

3

Combine the dressing ingredients in a small bowl, stirring until the sugar dissolves completely.

4

Before serving, pour the dressing over cucumber slices, add seaweed and mix well together. Garnish with slivers of green onion and roasted sesame seeds.

{GF/DF/V}

Ingredients

 ¼ cup dried wakame seaweed
 1 English cucumber (or 2 Japanese cucumbers)
 1 tsp sea salt
Dressing.
 ½ cup rice vinegar
 3 tablespoons coconut palm sugar, to taste
 1 teaspoon grated ginger
 1 tablespoon soy sauce or Tamari (GF)
 ½ tablespoon sesame oil
Garnish.
 ¼ cup roasted white sesame seeds.
 1 green onion, green part sliced thinly on a diagonal
 A splash of love

Directions

1

First of all, let’s get this seaweed re-hydrated. Thoroughly rinse the wakame seaweed (to eliminate salt), then place in a bowl & cover with boiled water to soak for 10-15 minutes 10 Minutes until tender. If you like crunchy seaweed, soak for 5 minutes. Drain, rinse, squeeze out excess water. If wakame is uncut, cut up, using scissors into 1/2-inch-wide strips.

2

Wash cucumber and peel one ½-inch-side strip lengthwise, leaving a strip of the skin for extra crunchiness. Cut the cucumbers into thin slices. Place cucumber in a bowl and sprinkle sea salt. Cover with cold water and massage slices in water for a minute, let sit for 15 minutes 15 Minutes. Transfer cucumber to a bowl one handful at a time, squeezing excess water out of the cucumbers.

3

Combine the dressing ingredients in a small bowl, stirring until the sugar dissolves completely.

4

Before serving, pour the dressing over cucumber slices, add seaweed and mix well together. Garnish with slivers of green onion and roasted sesame seeds.

Tranquilizing Sunomono (Cucumber Seaweed Salad).