CookGo
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Japanese-style Vinegared Seaweed and Cucumber

Cost $4, save $8

Source: Recommended by CookGo

  • 12 Min
  • 2 Servings
  • $4

INGREDIENTS

  • Wild Vegetables

    • 🥒 Cucumber, 1 piece (thinly sliced)

  • Seaweed

    • Dried seaweed, 10g (rehydrate with water)

  • Seasonings

    • Rice vinegar, 2 teaspoons
    • 🍯 Sugar, 1 teaspoon
    • Soy sauce, 1 teaspoon

STEPS

1

Rehydrate the dried seaweed with water, and squeeze it well.

2

Thinly slice the cucumber and lightly sprinkle it with salt to draw out moisture.

3

Mix the rehydrated seaweed and cucumber with the dressing made of vinegar, sugar, and soy sauce.

NUTRIENTS

Per 1 serving

🔥

90

Calories

  • 3g
    Protein
  • 10g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

For extra freshness, you can add a few drops of lemon juice to the vinaigrette.Seaweeds like hijiki or agar can be substituted.Prepare the ingredients in advance for smoother cooking.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.