Bulked-out cucumber and seaweed salad with a glorious creamy peanut dressing. A great dish to eat fresh, or even meal prep.
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Serves
4
FOR THE DRESSING
Dark Roast Peanut Butter
Rice Vinegar
Soy Sauce
White Miso
Honey
FOR THE SALAD
Wakame
Cucumber
Radish
Mixed Cooked Grains
Serves
4
FOR THE DRESSING
Dark Roast Peanut Butter
Rice Vinegar
Soy Sauce
White Miso
Honey
FOR THE SALAD
Wakame
Cucumber
Radish
Mixed Cooked Grains
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Step 1.
Put all the dressing ingredients into a bowl and stir together until fully incorporated. Add 1 tbsp cold water at a time until creamy. Taste and season with salt, then set aside.
Step 2.
Place the wakame into a bowl and cover with cold water. Trim and quarter the cucumbers. Crush or bash the cucumber pieces using a heavy item or rolling pin until they break open, then cut them into 2cm pieces. Trim and quarter the radishes, then tip them and the cucumber pieces into a mixing bowl.
Step 3.
Reheat the grains and allow to cool slightly until warm. Toss them into the veggies. Drain the wakame and add to the mixing bowl along with the dressing. Toss together until evenly distributed, then share between plates.
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