CUCUMBER + SUGAR KELP SALAD

I love the texture of kelp paired with cucumber - it’s nice to have some crunch next to the chopped seaweed. I found a really simple and lovely recipe for a cucumber seaweed salad at Yangs Nourishing Kitchen which only needed minor adjustments to work with Sugar Kelp (instead of dehydrated wakame).

This is a light and easy side dish which is PACKED with vitamins and minerals.

Photo courtesy of Yangs Nourishing Kitchen (https://i2.wp.com/yangsnourishingkitchen.com/wp-content/uploads/2017/08/Cucumber-Wakame-Salad-Yangs-Nourishing-Kitchen-3.jpg?w=1360&ssl=1)

Photo courtesy of Yangs Nourishing Kitchen (https://i2.wp.com/yangsnourishingkitchen.com/wp-content/uploads/2017/08/Cucumber-Wakame-Salad-Yangs-Nourishing-Kitchen-3.jpg?w=1360&ssl=1)

Ingredients

  • 1 Medium English Cucumber

  • 1 cup blanched sugar kelp, julienned - I use locally grown fresh kelp and blanch it myself

  • 1 tsp Sea Salt

  • 3 tbsp Rice Vinegar or Apple Cider Vinegar

  • 1 tbsp Maple Syrup

  • 1/4 tsp Soy Sauce

  • 1/2 tsp Sesame Oil

  • 2 tsp Sesame Seeds (black or white or both)

Instructions

  1. Slice 1 medium cucumber into thin slices.

  2. Mix 1 tsp sea salt evenly with the sliced cucumbers. Let it rest in a bowl for about 10 minutes to draw out juices.

  3. Combine vinegar, maple syrup (or equal amount of sugar if you don't have maple syrup), Soy sauce, and sesame oil in a bowl to make the dressing.

  4. Squeeze out the excess cucumber juice

  5. Place strained cucumber and julienned kelp in a bowl, pour over the dressing, and garnish with sesame seeds.

  6. Serve chilled

James Douglas