5.0
(3)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Gather all the ingredients.
Step 2
Fill a bowl of water and add the Dried Seaweed. This step is to re-hydrate the Dried Seaweed and should take around 5 minutes.
Step 3
In the meantime, in a small fry pan add Rice Vinegar and Swerve/Monkfruit and bring to a light boil. Once boiling, transfer into a mixing bowl and combine with Soy Sauce and Sesame Seeds. Set aside.
Step 4
With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.
Step 5
Cut the cucumbers into 1/4 inch slices and place into mixing bowl. Note - we cut them diagonally, but you can cut them however you like.
Step 6
Use a paper towel to pat at any excess moisture from the boiled octopus. Thinly cut octopus 1/4 inch slices and place into mixing bowl.
Step 7
Once seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Mix all ingredients to ensure even coating of vinaigrette dressing, saran wrap and keep refrigerated until ready to serve (best to served 20-40 min after).
Your folders
justonecookbook.com
4.3
(24)
Your folders
japanesecooking101.com
Your folders
flouredframe.com
15 minutes
Your folders
skinnytaste.com
20 minutes
Your folders
hot-thai-kitchen.com
20 minutes
Your folders
taste.com.au
4.3
(3)
6 minutes
Your folders
wellnourished.com.au
5.0
(1)
Your folders
masienda.com
5.0
(5)
Your folders
internationalcuisine.com
4.6
(27)
Your folders
taste.com.au
4.0
(3)
6 minutes
Your folders
rasamalaysia.com
4.6
(7)
10 minutes
Your folders
garlicandzest.com
3.6
(21)
50 minutes
Your folders
allrecipes.com
4.7
(17)
1 hours, 12 minutes
Your folders
japan.recipetineats.com
Your folders
allrecipes.com
4.5
(11)
1 hours
Your folders
thepeachkitchen.com
5.0
(12)
Your folders
internationalcuisine.com
4.1
(19)
50 minutes
Your folders
chopstickchronicles.com
4.9
(15)
15 minutes
Your folders
justonecookbook.com
4.8
(14)
15 minutes