Seaweed Salad With Cucumber

• 1 ounce wakame or assorted seaweedswakame
• 1/2 pound thin-skinned cucumbercucumber
• 4 ounces konyaku, shredded (optional)
• 1/2 to 1 pound cooked chicken or cooked shrimp (optional)
• 1/4 cup minced shallot, scallion or red onionshallot
• 2 tablespoons soy saucesoy-sauce
• 1 tablespoon rice wine vinegarrice-wine-vinegar
• 1 tablespoon mirinmirin
• 1 tablespoon sesame oilsesame-oil
• 1/4 teaspoon cayenne, or to tastecayenne
• Salt, if necessarysalt
• 1 tablespoon toasted sesame seeds (optional)

1. 01Rinse seaweed, and soak it in at least 10 times its volume of water.
2. 02Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
3. 03Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.

Calories

211 kcal

Protein

23 g

Fat

10 g

Saturated fat

2 g

Carbs

5 g

Fiber

1 g

Sugar

1 g

Sodium

567 mg

Cholesterol

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