Scrumptious Seafood: Cucumber, Radish and Seaweed Salad

“Ew, seaweed!” Admittedly, I used to tease my best friend for eating nori when we were kids. On the centre of her family’s kitchen table, they always had a bowl full of roasted, salted nori. She would eat them like chips as an after school snack, one after the other, after the other, and utter, ” Mmm, these are so good, want one?” Being from a typical German family, I never had the guts to try them, somehow teasing seemed more appropriate.

Who knew, as an adult, I would be combing all the asian markets for those very snacks. Now, I too eat one after the other, after the other!

In honour of my friend, the nutritional value of seaweed, and yummy sea vegetables, here is a recipe for a warm summer evening.

Cucumber, Radish and Seaweed Salad


1 cup (1/2 ounce) dried arame seaweed
2 large cucumbers, halved lengthwise and thinly sliced
1 bunch small red radishes (about 8 radishes), trimmed and quartered
2 tablespoons unseasoned rice vinegar
2 teaspoons reduced-sodium tamari
2 tablespoons black or white sesame seeds, toasted and cooled (optional)


Soak arame in cold water until tender, about 15 minutes. Drain and transfer to a large bowl. Add cucumbers, radishes, rice vinegar and tamari and toss to combine. Cover and chill for at least 30 minutes.

Just before serving, toss vegetables again with dressing that has settled at the bottom of the bowl and sprinkle sesame seeds on top.

Recipe source:

Posted by websitedev
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