"Cool as a cucumber" takes on a new meaning with this great dish I "recently" found. As we're heading into warmer weather, I thought I'd make this cucumber salad. Cucumber salads are all more or less the same; though delicious, the formula can get a bit dull. This recipe from Sustainable Pantry, however has a decidedly Asian twist with the incorporation of sesame oil and seaweed. Don't let the seaweed turn you off; in addition to all the nutrients and health benefits seaweed provides, it has a wonderful flavor reminiscent of the ocean's bounty. This flavor, combined with the intoxicating aroma of sesame seed oil, makes for a multi-layered experience. The cucumbers bring their familiar cold crispness, contrasting the slightly chewy texture of the seaweed. Sesame seed oil, sweet cucumber, tart vinegar, and seaweed combine well for a distinct and enjoyable dish.
I used frozen hai dai (海帶) and dried wakame along with a little hijiki when I made this cucumber seaweed salad. Hai dai is a Chinese salted kelp, and the same one I used in Miso Soup and Bean Sprout Soup. (You can see what it looks like in those pictures.) It's the thicker kind you can usually find at the Asian grocery tied in knots or sliced. I'm not sure of the proper English name, but here's the Wikipedia link. Wakame is a Japanese seaweed often used in Miso Soup. For the Hai Dai, I just chopped it up, and for the wakame, I just crunched it up a bit more. I didn't rehydrate the wakame before using since I figured it'd be tastier if I let it hydrate in the cucumbers/rice vinegar/sesame oil instead of water. Plus, then you don't have to worry about draining the salad or having pools of liquid at the bottom since the seaweed will soak it up! Now, there's a multi-tasker. :)
What are your thoughts on seaweed?
Seaweed Cucumber Salad
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 2 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1 | cucumber, sliced and quartered | ||||
| 1 teaspoon | sesame oil | ||||
| 1 tablespoon | rice vinegar | ||||
| seaweed | to taste |
Methods:
 |
1. Gather all materials. |
 |
2. Combine all materials and shake together. |
Shared with: Wonderful Wednesday, The Wednesday Showcase, Waste Less Wednesday, What's Cookin' Wednesday, Creative Ways, Foodie Friends, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Happiness is Homemade, What's For Dinner?, Nifty Thrifty Sunday, Sustainable Sunday, Turn It Up Tuesday
Nice! This is a salad a definitely look forward to when it gets warmer. I've never seen the hai da, but I'm sure it's around here in one of the Asian supermarkets in Queens. Thanks for the suggestion, and the link love ;)
ReplyDeleteI really liked it! I use hai dai since my mom gave me a bunch. :P It's usually in the freezer section, but sometimes it's in the 5 gallon buckets and you just pull out how much you want. :)
ReplyDeleteThis sounds lovely!
ReplyDeleteHope you enjoy! :)
DeleteI am not sure I could eat seaweed. What kind of taste does it have? Thank you for sharing your wonderful post at #WonderfulWednesday. I look forward to what you will share next week! Do something special. Give yourself a standing ovation today! We hope you’ll come back again next Tuesday when we open our doors at 7:00 PM EST.
ReplyDeleteThere's lots of different types of seaweed, and a wide range of tastes. I'd say most of them are a slightly salty, sea taste. I've even heard dulse seaweed tastes like bacon, although I've never had it before. :)
DeleteI love seaweed! Do you use the dried kind? Thanks for sharing on the What's for Dinner Link up!
ReplyDeleteI do for this recipe since it helps soak up the cucumber liquid, and then you don't have a bunch of liquid leftover on the bottom. :)
DeleteI have had things with seaweed in it, but never made anything with it. Thanks for sharing on the Waste Less Wednesday Hop!
ReplyDeleteMaybe you can try this simple recipe? Hope you enjoy! :)
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