Salads
Seaweed and Cucumber Salad
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- wakame seaweed0.25 oz (7.2 g)
- cucumber3.17 oz (90 g)
- green onion tops0.11 oz (3 g)
- prepared Asian sesame-soy salad dressing1.06 oz (30 g)
Directions
- Cover the wakame with boiling water, let stand for 15–20 minutes to rehydrate, drain, and squeeze out excess water.
- Slice the cucumber and combine with the wakame and chopped green onions.
- Toss with the sauce and arrange on a plate.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
206kcal
2.6 gProtein
18 gFat
8.2 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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