This ultra-cooling salad brings crunch from the cucumber, umami from the wakame, fruitiness from the black vinegar and heat from the chilli
Nutrition (per serving)
| Calories | 77 |
| Fat | 3.7g |
| Saturates | 0.6g |
| Protein | 2g |
| Carbs | 11g |
| Sugars | 5.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the wakame seaweed in a bowl and cover with hot water for 3-5 minutes. Drain and set aside.
2
Slice off the ends of the cucumber, then smash them with a wide knife or rolling pin.
3
Chop the cucumbers into bite-sized pieces. Transfer to a bowl and toss with the wakame.
4
Peel and mince the garlic cloves.
5
To make the dressing, combine the garlic, sugar, salt, sesame oil, soya sauce, vinegar and chilli sauce in a bowl.
6
Drizzle the dressing over the salad and serve immediately.
