Cucumber-Seaweed Salad
A refreshing Asian-inspired salad combining crisp cucumbers with tender wakame seaweed, dressed in a tangy-sweet vinaigrette with ginger and coconut aminos.
4 servings
15 min
Ingredients
- •¾ ounce dried wakame seaweed
- •2 whole cucumbers
- •2 tablespoons apple cider vinegar
- •1½ tablespoons coconut aminos
- •1 tablespoon extra-virgin olive oil
- •½ whole lemon
- •½ inch fresh ginger
- •1 pinch fine sea salt
Cooking Instructions
- 1.
In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.
15 min
