Seaweed Salad with Cucumber and Chicken or Shrimp

Name: Seaweed Salad with Cucumber and Chicken or Shrimp
Prep time: 20 min
Total time: 20 min
Yield: Makes 8 servings
Cuisine: Japanese
Ingredients: 2 medium to large cucumbers, preferably thin skinned, like English or Japanese; 2 medium to large cucumbers, preferably thin skinned, like English or Japanese; 1 pound shredded cooked chicken or roughly chopped cooked shrimp, optional; 2 medium to large cucumbers, preferably thin skinned, like English or Japanese; ½ cup minced shallot, scallion, or red onion; 1 pound shredded cooked chicken or roughly chopped cooked shrimp, optional; ½ cup minced shallot, scallion, or red onion; ½ cup minced shallot, scallion, or red onion; 2 ounces wakame or assorted seaweeds; 2 ounces wakame or assorted seaweeds; 3 tablespoons soy sauce; 2 tablespoons rice or other light vinegar; 2 tablespoons rice or other light vinegar; 2 tablespoons mirin; 2 tablespoons dark sesame oil; ½ teaspoon cayenne, or to taste; Salt to taste; 2 tablespoons toasted sesame seeds, optional

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This is simply a kind of sea-based mesclun with a distinctively sesame-flavored dressing. Wakame, a dark green, leafy seaweed, is sold dried almost everywhere and is the most common seaweed used in salad. Other seaweeds, ranging in color from light green to bright red to black and in texture from leafy to ferny, are all fine.

At most Japanese markets and some health food stores, you can find a prepackaged assortment of seaweed salad greens; these

Ingredients

Asia
Japan
Main course
Dinner

Ingredients

Method