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Cucumber Seaweed Salad

Watch how to make it here

This Cucumber Seaweed Salad is refreshing and satisfying. The crunchy cucumbers combined with the soft seaweed and tangy dressing are delicious. Serve it as a starter to a main course.

Prep Time

10 min

cooking time

7 min

Servings

2

total time

17 min

Difficulty

Easy

Ingredients

1
*Fried shallots*
2
2 shallots, sliced
3
1/2 cup neutral oil
4
*Salad*
5
1/4 cup dried wakame, pre-cut
6
3 Persian cucumbers, cut diagonally
7
1 garlic clove, minced
8
1 tsp mushroom seasoning
9
1 tbsp light soy sauce
10
1/4 juice of a lemon
11
0.5 tsp salt
12
1 tbsp shallot oil
13
*Topping*
14
1/4 cup fried shallots
15
1 tsp chili flakes

Cooking Instructions

1
1
In a small pot, heat up 1 cup of neutral oil and fry shallots until golden, about 5-7 minutes. Once golden, remove the shallots and transfer to a paper-towel lined plate to absorb the excess oil. Save the remaining shallot oil.
2
2
Soak wakame in 1 cup of boiling hot water until fully rehydrated, about 5 minutes. Prep cucumbers and garlic clove.
3
3
Squeeze out excess water from wakame. Add to a bowl with cucumbers, minced garlic, mushroom seasoning, light soy sauce, salt, and shallot oil. Finish it off with fried shallots and chili flakes.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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