Salad > Vegetable Salads

Arame and Cucumber Salad Recipe

Ingredients with Measurements:
- 1/2 cup dried arame seaweed
- 1 large cucumber, peeled and sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Soak the arame seaweed in cold water for 10-15 minutes until it softens.
2. Drain the seaweed and rinse it under cold water.
3. In a mixing bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, and sesame seeds.
4. Add the sliced cucumber and soaked arame seaweed to the mixing bowl and toss well.
5. Season with salt and pepper to taste.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 2g
- Sugar: 6g

Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
- Arame seaweed can be substituted with wakame or hijiki seaweed.

Variations:
- Add sliced avocado or mango for a sweet and creamy twist.
- Add sliced radish or carrot for extra crunch.
- Add chopped cilantro or mint for a fresh and herbaceous flavor.

Tips and tricks:
- Soak the arame seaweed in cold water for the recommended time to ensure it softens properly.
- Use a mandoline or vegetable peeler to slice the cucumber thinly and evenly.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes until fragrant and golden brown.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a shallow dish or bowl to showcase the colorful ingredients.
- Garnish with additional sesame seeds and sliced scallions for added texture and flavor.

Garnishes:
- Sesame seeds
- Sliced scallions
- Chopped cilantro or mint

Pairings:
- Serve with grilled fish or chicken for a complete meal.
- Pair with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Steamed rice or quinoa
- Miso soup
- Edamame

Troubleshooting advice:
- If the arame seaweed is too tough or chewy, it may not have soaked long enough. Try soaking it for an additional 5-10 minutes.

Food safety advice:
- Make sure to rinse the arame seaweed thoroughly before using to remove any sand or debris.
- Store any leftover salad in the refrigerator and discard after 2 days.

Food history:
- Arame seaweed is a type of kelp that is commonly used in Japanese cuisine. It is rich in minerals and has a slightly sweet and nutty flavor.

Flavor profiles:
- The arame seaweed adds a slightly sweet and salty flavor to the salad, while the cucumber provides a refreshing crunch. The dressing is tangy and savory with a hint of sweetness from the honey.

Serving suggestions:
- Serve as a light and refreshing appetizer or side dish.
- Add to a bento box or lunch bowl for a healthy and satisfying meal.

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Taste: Savory, Tangy, Umami, Refreshing