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Wednesday, March 16, 2016

Raw Wakame Cucumber Salad with Pine Nuts



Raw Wakame Cucumber Salad with Pine Nuts
adjustable serving size

2 cups of cucumber, sliced
1/3-cup wakame flakes, soaked 5 minutes & sliced
1 Tbsp. of tamari
2 Tbsp. umeboshi vinegar or lemon juice, adjust amount to your liking
1-cup pine nuts, or use other seeds or nuts, soak overnight
I-2 sprigs of scallions, diced
Optional: drizzles of toasted sesame oil

Preparation: Combine cucumbers, wakame, seeds and scallions in a mixing bowl. Add umeboshi vinegar or lemon juice and mix. Let sit and marinate for about 1/2 hour before serving. Drizzle each serving with toasted sesame oil.

For your convenience I added a link to the ingredients I like to use. 

Wakame sea vegetables have a special place in my Macrobiotic kitchen, as it has many important nutrients like, magnesium, iodine, calcium, iron, vitamins A, C, E, K, D and B2 (riboflavin), and folate and lignans. For more sea vegetable recipes check out my new book The Macrobiotic Kitchen in Ten Easy Steps.