Cucumber Seaweed Salad
This flavorful cucumber seaweed salad is inspired by a traditional Japanese side dish and made Paleo with a few simple adjustments.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Grater
- Colander
- Airtight container
- Measuring spoon
Ingredients
- 1 cup red cabbage, shredded
- 1 cup white wine vinegar
- 1 oz. dried wakame seaweed
- 2 large Japanese or English cucumbers
- 1 thumb ginger, peeled and grated
- 1 clove garlic, grated
- 1/3 cup walnut oil (AIP - subsitute with avocado oil)
- 2 tsp. black sesame seeds (AIP - omit)
- Red pepper flakes, to taste (AIP - omit)
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