Description
A refreshing salad combining crisp cucumbers and umami-rich seaweed, perfect as a side or light meal.
Ingredients
- 3 small Japanese cucumbers (300g/10.5oz)
- 1/2 teaspoon salt
- 3 tablespoons dried wakame seaweed (100g/3.5oz when rehydrated)
- 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
- Start by chopping off the ends of the cucumbers. Using a mandolin slicer or a sharp knife, thinly slice them.
- Place the thinly sliced cucumbers in a strainer with a bowl underneath to catch the excess water. Add 1/2 teaspoon salt, mixing well into the cucumber slices. Gently massage the cucumbers to ensure they’re evenly coated with salt and leave them to sit for 10-15 minutes to allow the water to draw out.
- While the cucumbers are resting, rehydrate the wakame seaweed by placing it in a bowl of warm or room temperature water. Allow it to sit for 8-10 minutes until fully rehydrated and pliable. Drain and set aside.
- Prepare the dressing by whisking together the rice vinegar, sugar, soy sauce, additional salt, and sesame oil in a separate bowl. Adjust the sweetness by adding more sugar if desired.
- Once the cucumbers have released excess water, squeeze them gently with your hands to remove as much moisture as possible. This technique will help maintain the dressing’s consistency once mixed.
- Combine the cucumber slices and wakame in a bowl, then pour the dressing over the top. Mix well to ensure everything is evenly coated.
- Portion the salad into small plates, garnishing with roasted sesame seeds if desired. Enjoy immediately or refrigerate for a few hours for a chilled salad.
Notes
For best flavor and texture, consume within 4-5 days. Adjust sugar in the dressing to personal preference.
