Seaweed & cucumber salad with sesame mustard dressing

Method

1. 1

   Cut the cucumber in half lengthways and remove the seeds with a spoon. Slice very thinly, about 2mm thick – you can use a slicer or mandoline for this. Add 2 tsp fine sea salt, mix well, then tip into a colander to drain the excess water for 15 mins. Meanwhile, put the seaweed in a bowl of water for 15 mins to soak, ensuring it fully rehydrates and softens.

2. 2

   Drain both the cucumber and seaweed, then squeeze out any remaining excess water thoroughly.

3. 3

   To make the sauce, combine the tahini, sugar, soy sauce, vinegar and mustard in a bowl with 1 tbsp water and mix well until smooth and creamy. Add a little more water if the sauce is too thick until it reaches a smooth, pourable consistency.

4. 4

   Arrange the cucumber and seaweed on a plate or serving dish and drizzle the sauce over the top. You can add cooked prawns, tofu, poached fish or chicken, if you like.

Nutrition

calories

109 calories

fatContent

7 grams fat

fiberContent

3 grams fiber

sugarContent

4 grams sugar

sodiumContent

2.23 milligram of sodium

proteinContent

4 grams protein

carbohydrateContent

5 grams carbohydrates

saturatedFatContent

1 grams saturated fat

Indicative values from the source, for the original recipe.

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