Cucumber and Seaweed Salad



1 tablespoon dried Arame sea vegetable

3 cups of cucumber, peeled, seeds scooped out and sliced

1 medium tomato, seeds and excess pulp removed and sliced

1 finely chopped scallion


3 tablespoons Rice Mirin,  (delicious and sweet tasting)

2 tablespoons Tamari (wheat-free soy sauce)

1/2 tablespoon finely minced fresh ginger

1/2 tablespoon chopped fresh coriander

Olive oil to taste

Salt to taste.


Rinse and soak arame in warm water while you prepare rest of ingredients.  Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thinly.

Cut tomato in half, across it, and squeeze out seeds.  Then cut in slices about 1/4 inch wide.

Whisk rest of ingredients together. Squeeze out excess water from seaweed.  Chop really finely. Toss everything together and serve straight away.

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