Cucumber and Seaweed Salad Recipe
The concept of "cucumber season" (a Hebrew idiom for a slow, dry season where nothing happens) always amuses me.
I feel like I need to get offended on behalf of all cucumbers everywhere.
Cucumbers can be so refreshing, exciting, and delicious specifically during the hottest season (which is, ironically, the one nicknamed "cucumber season").
Beyond their wonderful hydration, cucumbers contain a significant amount of antioxidants like chlorophyll, vitamins, and minerals.
Cucumbers are most commonly used in vegetable salads, adding freshness to any dish.
I really love making a cucumber salad with noodles and seaweed in a light soy, ginger, and chili dressing.
It's an easy-to-prepare, refreshing salad, perfect for the summer months and the "cucumber season."
A perfect flavor addition to the salad is seaweed, which contains high levels of iodine.
Many vegans who avoid eating fish can develop an iodine deficiency, so seaweed can be a great source of this mineral.
A bit about the recipe:
I used black rice noodles which provide a dramatic color (in my opinion, their taste is similar to white rice noodles).
You can swap them for any other noodles you like, such as Soba or glass (bean) noodles.
For extra flavor and to supplement that important mineral, iodine, I used one sachet of organic Ulva flakes and organic chia seeds by Seakura (who also participated in creating this post).
Nutritional values by nutritionist and fitness trainer Noam Bachar:
A 150g serving of cucumber and seaweed salad contains:
200 kcal
4g protein
44g carbohydrates
2g fat
Cucumber Salad
Ingredients
- 3 Cucumbers
- 1 cup Cooked black rice noodles 150g
- 1 sachet Seakura organic Ulva flakes and organic chia seeds
For the Dressing
- 2 tbsp Soy sauce
- 2 tsp Coconut oil liquid state
- 1 tsp Sesame oil
- 1 Clove of garlic, minced
- 1/2 tsp Grated ginger
- 1 tsp Lemon juice or lime (if you're lucky)
- A bit of sliced chili pepper
Instructions
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Trim the ends of the cucumbers and cut them lengthwise into two halves.
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Using a spoon, scoop out the inner part of the cucumber (the seeds). They should look like little boats.
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Slice the cucumbers and set aside.
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Prepare the dressing (we'll prepare the noodles last so they don't stick).
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Whisk all the dressing ingredients together in a small bowl, taste, and adjust seasoning as needed.
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Prepare the noodles according to the package instructions.
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Drain the noodles and immediately toss them with the dressing.
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Let the noodles cool slightly before adding the cucumbers.
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Sprinkle one sachet of Ulva flakes and serve with a bit of chopped cilantro on top.
