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| Prep: 25 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| sugars | fibre | protein | salt |
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While the above HTML template is ready to be filled in with specific nutritional values, providing these values for the recipe you provided (Arame Pickled Cucumber Salad) requires analysis of the recipe’s ingredients to determine the nutritional information. A nutritionist or a detailed nutritional database would be needed to perform such calculations. Unfortunately, detailed nutritional analysis is not within the scope of this platform, and as such, I cannot provide accurate nutritional content for this recipe. If you have access to the nutrition information for each ingredient, you can divide the total by the number of servings (6) to get the per-serving values that you would then insert into the HTML table above.
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The Arame Pickled Cucumber Salad is a dish that holds a special place in my culinary heart. This vibrant, tangy salad encapsulates the essence of healthy indulgence with a delightful fusion of flavors that could only arise from a marriage between traditional Japanese and Western elements. The perfectly crisp cucumbers, zesty rice vinegar, and aromatic seasonings come together to create a symphony of taste that navigates the palate with grace and excitement.
Refreshing Flavors That Dance on Your Palate
There’s nothing quite as invigorating as the first bite of this Arame Pickled Cucumber Salad. The balanced tartness of the rice vinegar combined with the subtle sweetness of sugar enlivens the cucumbers, each slice absorbing the harmony of flavors. The arame, a type of edible seaweed, infuses a gentle oceanic hint that is both unique and comforting, reminiscent of a gentle sea breeze mingled with the rich, earthy notes of the soil.
In each forkful, the sesame oil’s nuttiness intertwines with fresh ginger’s zing and lemon juice’s citrus spark. Delicately toasted sesame seeds add a satisfying crunch, while soy sauce or tamari deepens the umami experience. For those who want a bit more excitement, a pinch of red pepper flakes ignites a gentle flame that lingers just long enough to entice without overwhelming.
A Versatile Complement to Any Meal
While the Arame Pickled Cucumber Salad is undoubtedly a star in its own right, its versatility should not be overlooked. This dish pairs beautifully with a myriad of main courses. Serving it alongside a grilled piece of salmon or tofu can create a meal that feels both complete and harmonious. In the landscape of a multi-course dinner, it offers a light, palate-cleansing interlude between richer offerings.
Health enthusiasts will appreciate the salad’s wellness-promoting characteristics. Cucumbers are known for their hydrating properties, arame is packed with minerals, and sesame seeds offer beneficial plant compounds. It’s a guilt-free addition to any diet that never sacrifices flavor for nutritional value.
Oftentimes, this salad draws comparisons to other pickled or marinated vegetable dishes. Think of it as a more adventurous cousin to the classic cucumber salad or as a nutritious alternative to pickled daikon. Yet, it stands firmly on its own with a unique profile that captures the adventurous spirit of food fusion.
As I invite you to explore the Arame Pickled Cucumber Salad, I encourage you to savor every nuance and to embrace the journey of flavors it promises. This is a dish I return to repeatedly, not just for its taste but for the way it connects me to broader culinary horizons. Delight your senses and celebrate the beauty of melding diverse culinary traditions in one refreshing, unforgettable salad.
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What You’ll Need
- 2 English cucumbers, thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup water
- 1/4 cup arame, soaked in water for 15 minutes and drained
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
- 1/4 cup red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- Optional: a pinch of red pepper flakes for some heat
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Method
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Step One
Thinly slice the 2 English cucumbers and set them aside in a large mixing bowl.
Step Two
In a separate bowl, mix together 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until the sugar and salt are completely dissolved.
Step Three
Add 1 cup of water to the vinegar mixture and stir well.
Step Four
Soak 1/4 cup of arame in water for 15 minutes, then drain it thoroughly. Add the soaked arame to the bowl with the sliced cucumbers.
Step Five
Pour the vinegar mixture over the cucumbers and arame, making sure the ingredients are well coated. Allow the cucumbers to marinate in the refrigerator for at least 30 minutes.
Step Six
In a small skillet, toast 1 tablespoon of sesame seeds over medium heat until they are golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
Step Seven
In another small bowl, combine 1 tablespoon of sesame oil, 2 tablespoons of soy sauce or tamari, 1 tablespoon of freshly grated ginger, and 1 tablespoon of lemon juice to create the dressing.
Step Eight
Thinly slice 1/4 cup of red bell pepper and 2 green onions. If you desire some heat, add a pinch of red pepper flakes to your preference.
Step Nine
Add the red bell pepper slices, green onions, and toasted sesame seeds to the marinating cucumbers and arame. Pour the dressing over the salad and mix well to ensure all the ingredients are evenly coated.
Step Ten
Let the salad chill in the refrigerator for an additional 10 minutes to allow the flavors to meld.
Step Eleven
Prior to serving, give the salad a final toss, then taste and adjust the seasoning if necessary. You may add more soy sauce, lemon juice or sesame oil to suit your taste. Serve the arame pickled cucumber salad chilled as a refreshing side dish.
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