Simple Wakame Cucumber Salad

Serves 4 as a side dish

Ingredients:

For the salad:

• 1 oz (30g) dried wakame seaweed

• 2 large cucumbers, thinly sliced

• 1 tsp sea salt

• 2 green onions, finely chopped

• 1 tbsp sesame seeds (optional, for garnish)

For the tangy sesame dressing:

• 3 tbsp rice vinegar

• 2 tbsp sesame oil

• 1 tbsp tamari or soy sauce

• 1 tsp date paste

• 1 tsp fresh ginger, grated

• 1 clove garlic, minced

Instructions:

1. Soak the dried wakame in cool water for 5-10 minutes until tender and expanded. Drain well and gently squeeze out excess water. Cut into bite-sized pieces if needed.
   

2. Slice the cucumbers thinly (a mandoline works great here). Sprinkle them with sea salt and let sit for 10 minutes to draw out excess water. Rinse and pat dry with paper towels.
   

3. Whisk together the rice vinegar, sesame oil, tamari, date paste, grated ginger, and minced garlic in a small bowl. Make sure the date paste is well incorporated.
   

4. Combine wakame, cucumbers, and green onions in a serving bowl. Pour dressing over the salad and toss gently to combine.
   

5. Let it marinate for 15-20 minutes to allow flavors to meld. Garnish with sesame seeds if desired and serve chilled.
   
   

Nutritional breakdown per serving (serves 4):

Macronutrients:

• Calories: ~85

• Protein: 3g

• Carbohydrates: 8g

• Fiber: 2g

• Fat: 7g

• Sugar: 4g 

Micronutrients:

• Iodine: 100-133% DV

• Calcium: 15% DV

• Magnesium: 25% DV

• Iron: 12% DV

• Potassium: 4% DV

• Vitamin K: 68% DV

• Folate: 49% DV

• Vitamin C: 9% DV

• Riboflavin (B2): 18% DV

• Manganese: 61% DV

Special Marine Nutrients:

• Fucoidan - anti-inflammatory compound from wakame

• Alginate - natural detoxification support

• Marine-specific minerals in highly bioavailable forms

Note: Nutritional values are approximate and may vary based on specific brands and preparation methods. 

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