Seaweed salad with cucumbers, soybean sprouts and peanuts
4 servings
30 minutes
This refreshing seaweed salad with cucumbers, soybean sprouts, and peanuts embodies the harmony of flavors in Japanese cuisine. The dish's history traces back to traditional Japanese recipes where seaweed symbolizes the ocean's wealth and the nutty-lemon sauce highlights the sophistication and freshness of the ingredients. Crunchy cucumbers, tender soybean sprouts, and roasted peanuts create a textural contrast while a hint of lemon acidity makes the flavor particularly vibrant. This salad is not only nutritious but also serves as a great light snack or side dish for fish and rice. With its combination of healthy ingredients, it is an ideal choice for those who appreciate a balance of taste and health benefits. Try it to immerse yourself in the refined atmosphere of Japanese gastronomy!
1
Peel the carrot and cucumber, then cut them into strips.
- Carrot: 1 piece
- Cucumbers: 1 piece
2
Wash, dry, and chop the lettuce leaves.
- Green salad: 50 g
3
Squeeze the juice of half a lemon and mix it with nut butter.
- Lemon: 0.5 piece
- Nut butter: 30 ml
4
Roast the peanuts in a dry pan.
- Peanut: 50 g
5
Combine all ingredients. Add soybean sprouts.
- Soybean sprouts: 50 g
- Seaweed: 200 g
- Carrot: 1 piece
- Green salad: 50 g
- Cucumbers: 1 piece
- Peanut: 50 g
6
Dress with nut-lemon sauce. Add salt and pepper.
- Nut butter: 30 ml
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste