Cucumber seaweed salad recipe for a refreshing side dish

Ingredients for Cucumber-seaweed salad

• 21 g dried wakame seaweed, cut into 2.5 cm pieces

• 2 cucumbers, peeled, deseeded, diced

• 30 ml apple cider vinegar

• 22.5 ml coconut aminos

• 15 ml extra-virgin olive oil

• Juice of 1/2 small lemon

• 1.25 cm piece fresh ginger, peeled, grated

• Pinch fine sea salt

How to make Cucumber-seaweed salad

1. Soak the wakame in warm water for 5–10 minutes, then drain in a colander.

2. Combine the soaked seaweed and cucumber in a bowl.

3. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt until well combined.

4. Toss the vegetables with 2 tablespoons of the dressing.

5. Taste and add more dressing if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.