Cucumber and Seaweed Salad Recipe
There's an expression in Israel, "cucumber season" (the summer news slump), that always cracks me up. Apparently, cucumbers are shorthand for a stretch when absolutely nothing happens.
I feel personally obligated to take offense on behalf of cucumbers everywhere.
Cucumbers can be refreshing, exciting, and downright delicious—especially during the hottest part of the year. You know, the very season they're supposedly making boring.
Along with all that wonderful water, cucumbers provide antioxidants such as chlorophyll, plus vitamins and minerals.
They usually show up in a chopped vegetable salad, but cucumbers bring a fresh crunch to all kinds of dishes.
One of my favorite ways to use them is in a salad with noodles and seaweed, tossed in a light soy, ginger, and chili dressing.
It's an easy, refreshing salad that's perfect for summer—even during "cucumber season."
Seaweed adds a great savory flavor to the salad and can be rich in iodine.
Vegans don't eat fish, a source of iodine, so getting enough of this mineral can take some attention. Seaweed can be one way to get it.
A Few Recipe Notes
I used black rice noodles for their dramatic color. To me, they taste pretty much like white rice noodles.
Feel free to swap in another noodle you like, such as soba or bean-thread noodles.
For extra flavor and a source of that important mineral, iodine, I used one packet of organic ulva (sea lettuce) flakes and organic chia seeds from Seakura (an Israeli seaweed brand), which also collaborated on this post.
Nutrition Information from Noam Bachar (an Israeli Nutritionist and Fitness Coach)
A 150 g (5.3 oz) serving of cucumber and seaweed salad contains:
200 calories
4 g protein
44 g carbohydrates
2 g fat
Cucumber Salad
Ingredients
- 3 cucumbers
- 1 cup cooked black rice noodles 150 g (5.3 oz)
- 1 packet Seakura organic ulva flakes and organic chia seeds
For the Dressing
- 2 tablespoons soy sauce
- 2 teaspoons coconut oil in liquid form
- 1 teaspoon sesame oil
- 1 garlic clove, crushed
- 1/2 teaspoon grated ginger
- 1 teaspoon lemon juice or lime juice, if you're lucky enough to have limes
- a few slices of chili pepper
Instructions
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Trim the ends off the cucumbers and cut them in half lengthwise.
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Use a spoon to scoop out the seedy centers. The cucumber halves will look like little boats.
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Slice the cucumbers crosswise and set aside.
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Make the dressing next. We'll cook the noodles last so they don't stick together.
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Mix all the dressing ingredients in a small bowl. Taste and adjust the seasoning to your liking.
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Cook the noodles according to the package directions.
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Drain the noodles and immediately toss them with the dressing.
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Let the noodles cool a bit before adding the cucumbers.
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Sprinkle in one packet of the ulva flakes mixture and serve with a little chopped cilantro on top.
