Description
A refreshing Japanese cucumber and seaweed salad bursting with flavor, perfect for summer gatherings.
Ingredients
- 3 small Japanese cucumbers (or Persian pickling cucumbers)
- ½ tsp salt (for cucumbers)
- 3 tbsp dried wakame seaweed (rehydrates to about 100g/3.5oz)
- ¼ cup rice vinegar (unseasoned)
- 2 tbsp sugar (adjustable to taste)
- 2 tsp roasted sesame seeds
- 1 tsp soy sauce
- ¼ – ½ tsp salt (adjust to taste)
- ½ tbsp sesame oil
Instructions
- Chop off the ends of the cucumbers.
- Thinly slice the cucumbers using a mandolin or a knife.
- Place the cucumber slices in a strainer with a basin underneath. Add ½ teaspoon of salt and mix well, gently massaging the slices.
- Allow the cucumbers to sit for 10-15 minutes to draw out the water.
- Meanwhile, rehydrate the wakame seaweed in a bowl with warm or room temperature water for 8-10 minutes until soft, then drain.
- Prepare the dressing by combining rice vinegar, sugar, soy sauce, sesame oil, and ¼ – ½ teaspoon salt in a bowl. Mix until the sugar dissolves completely.
- After the cucumbers have released excess water, squeeze out any remaining liquid by hand.
- Combine the cucumber slices with the rehydrated wakame and the prepared dressing.
- Serve in small plates and top with roasted sesame seeds if desired.
Notes
Experiment with sugar levels and consider adding sliced green onions or chili oil for additional flavor.