Traditional recipes

Cucumber Sesame Seaweed Snacks

Cucumber Sesame Seaweed Snacks

November 15, 2016

By

The Daily Meal Contributors

Capture the flavors of sushi with these easy-to-make cucumber bites

Recipe Courtesy of Annie Chun's

Leave out the raw fish with these cucumber sesame seaweed rolls. The sliced ginger, chopped seaweed and sesame dressing replicates the flavors of your favorite sushi.

Ingredients

Cucumber Sesame Seaweed Snacks

  • 2 Cucumbers
  • 1 Tablespoon sliced ginger
  • 1 Package seaweed snacks, such as Annie Chun's Seaweed Snacks
  • 3 Tablespoons sesame dressing
  • 1 Tablespoon mayonnaise

Nutritional Facts

Servings3

Calories Per Serving117

Folate equivalent (total)24µg6%


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.


Recipe Summary

  • 2 English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds

Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber toss gently until coated. Season with remaining 1/2 teaspoon salt sprinkle with sesame seeds.