| Cucumber Wakame Salad |
| Wakame seaweed is very high in calcium, niacin and thiamine. The Japanese attribute their beautiful skin and lustrous, healthy hair to its properties. |
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| 1 cup |
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Wakame |
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| 2 cups |
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Cucumbers, halved lengthwise and finely sliced |
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Water for soaking |
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| 1 tsp |
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Shoyu or tamari |
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| 1/2 tsp |
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Ginger juice, or ginger root peeled and grated |
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Juice of 1 lemon |
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| 1 to 3 drops |
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SteviaClear |
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| 1 |
Soak the wakame in enough water to cover for 5 minutes, or until soft. Trim off the middle rib and slice the wakame into 1/2 inch pieces. Use the rib for soups. |
| 2 |
Combine the wakame and cucumbers in a bowl. |
| 3 |
Combine other ingredients in a cup and pour over the wakame and cucumbers. Allow to blend for at least 30 minutes before serving. |
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| Servings: 4 |
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| Cooking Tips |
| For a more delicate texture, peel the cucumbers and scoop out the seeds. |
| Save the wakame soaking water for soups and sauces or feed it to your plants. |
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