Cucumber & Seaweed Salad

Kick start the summer with our refreshingly delicious cucumber seaweed salad paired with a perfectly balanced english mustard and sesame dressing!

Method (serves 2)

• Slice the ends of a cucumber and cut it lengthways into a half.
• Remove the seeds with a spoon. Slice thinly into 2mm thick slices.
• Soak the dried seaweed in a bowl of water until it opens out and becomes soft.
• Put the cucumber and seaweed in a colander. Drain and squeeze of the excess water. Put them in a bowl and mix together.
• Put the ingredients for the sauce into a bowl. Mix well until creamy.
• To serve, put the cucumber salad on a plate. Drizzle over the sauce.
• Garnish with cress and sesame seeds and serve.

Ingredients

1 Cucumber
¼ cup Dried wakame seaweed
1tsp of sea salt

For the dressing:

2tbsp Sesame paste (tahini)
1 ½ tsp Clear Honey
1tbsp Soy sauce
2tbsp Rice vinegar
½ tsp Japanese or English mustard
1tbsp Water

Garnishes

Black sesame seeds
Cress

Yuki's Tip

You can top this salad with cooked squid, prawns or tofu.
Make plenty of the dressing. You can use it for salad leaves and cooked vegetables including broccoli, cauliflower or asparagus.

Recipes created by Yuki Gomi in conjuction with Yakult