Description
A refreshing Japanese salad featuring crunchy cucumbers and chewy wakame seaweed, perfect as a light side dish.
Ingredients
- 3 small Japanese cucumbers (or Persian cucumbers), totaling 300g/10.5oz
- 1/2 teaspoon salt
- 3 tablespoons dried wakame seaweed (rehydrates to about 100g/3.5oz)
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons sugar (adjust to taste)
- 2 teaspoons roasted sesame seeds
- 1 teaspoon soy sauce
- 1/4 to 1/2 teaspoon salt (adjust for taste)
- 1/2 tablespoon sesame oil
Instructions
- Chop off the ends of the cucumbers and thinly slice them using a mandolin slicer or sharp knife.
- Place the cucumbers in a strainer with a bowl underneath to catch the excess water. Add 1/2 teaspoon of salt and mix well, letting them sit for 10-15 minutes to draw out moisture.
- While the cucumbers rest, rehydrate the wakame seaweed in warm or room temperature water for 8-10 minutes, then drain.
- Prepare the dressing by whisking rice vinegar, sugar, soy sauce, additional salt, and sesame oil in a bowl.
- Once the cucumbers have released moisture, gently squeeze them to remove any excess water.
- Combine the cucumber slices and wakame in a bowl, then pour the dressing over the top and mix well.
- Portion the salad into small plates, garnishing with roasted sesame seeds. Enjoy immediately or refrigerate for a few hours.
Notes
For a unique twist, consider adding sliced radishes or shredded carrots. Serve chilled for a refreshing taste.