Rating4/5 (from 1 ratings)4
Yield1 - 2 depending on how hungry you are
Wakame - 25grams (or about an ounce), I use 1/2 a package of "Emerald Cove" Wakame
Cucumber 1/2 cup peeled & chopped
Fresh Ginger 1 to 2 inches , chopped in small pieces
Sesame Seeds 2 TBSPs -black +/or tan ones
Sesame Oil 1 to 2 TBSP , not raw, but can't beat the flavor (raw olive oil can sub)
Apple Cider Vinegar 1 TBSP
Shoyu or Braggs - a dash, OPTIONAL - because sea veggies generally have plenty of sodium
Soak the Wakame in enough water for it to get soft, but not waterlogged. You can squeeze out excess water if it gets too soggy, but generally starting with less water is fine because the cucumbers will add water to this dish (and soften the dry wakame more). Allow the water to absorb for a few minutes. Drain any excess water – the noodles shouldn’t be drenched. Next mix in the oil (Sesame or Olive – the former will produce an Asian food quality), then the AC vinegar, followed by the remaining ingredients. You may eat it right away, but I’ve found it best to let it sort of marinate a little while in the ‘fridge. That way the ginger flavor really comes out.
Greenghost's ThoughtsBy greenghost
Carrie6292’s question in the forum inspired me to post this recipe. I’ve been making it for a while. I pretty much just toss the ingredients together without measuring – Except for the Wakame. I generally just use 1/2 package at a time. But I believe the amounts I listed below are a good estimate.
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