Salad of cucumber and wakame seaweed with ginger
Ingredients
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Description
Fill the seaweed in cold water, leave in a bowl for 10 minutes. Cucumbers cut into thin slices, place in a colander, salt, stir gently and leave for 5 minutes. Into a bowl, combine the vinegar and soy sauce, sugar solution. Remove seeds from peppers and cut them with scissors obliquely, into thin rings. Peel ginger, cut into thin plates, and they in turn — narrow strips.
Lightly squeeze moisture from the cucumber and algae, to shift them to the bowl. Add the dressing, stir for 15 seconds, then drain the excess fluid. Arrange salad on plates, top, add the ginger and pepper rings, sprinkle with sesame oil, sprinkle with sesame seeds and serve immediately on the table. This refreshing salad can serve as an excellent appetizer or side dish for seafood.
Translated by site: wday.ru
