Cook, Learn, and Share to Fight Hunger.
  • 5 min.
  • 15 min.
  • 1/5

Ingredients:

Salad

If vegan dashi is not available , low-sodium vegetable stock may be used.

Directions:

1. Reconstitute the seaweed:

Reconstitute the seaweed by placing it in a large bowl and covering with cold water. Be sure to use a large bowl as the seaweed will greatly expand. Allow to soak for 5 minutes. Drain the seaweed and squeeze out any excess water.

2. Mix the dressing:

Stir together the rice vinegar, vegan dashi, sugar, tamari, toasted sesame seed oil, sesame seeds, ginger, green onions, and salt.

3. Mix the salad:

Place the reconsitutued seaweed and sliced cucumbers in a bowl and pour the dressing over it. Toss well.

Allow the salad to sit 5 minutes for the flavors to develop. Serve immediately or store in the refrigerator for up to 3 days.

About the Author:
Chef MarisaResident Chef
# 5
  • Published Recipes: 12
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  • Member since: 2024-09-16

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