• Slice seaweed thinly into strips and finely cut the spring onions.
  • Crush each cucumber with strong forceful blows from the side of the knife blade, trimming the ends and slicing roughly.
  • Add lemon/lime juice, sesame oil, and soy/teriyaki sauce. Mix and transfer into a serving dish.
  • Lightly toast the sesame seeds or cashews in a dry pan, sprinkle on the salad and serve.

Seaweed and Cucumber Salad – Appetizer Children’s Dish

Ingredients for 4 portions:

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