Description
A refreshing Japanese salad featuring crisp cucumbers and chewy seaweed, dressed in a tangy rice vinegar dressing.
Ingredients
- 3 small Japanese cucumbers (or other pickling cucumbers like Persian, about 300g/10.5oz)
- ½ tsp salt
- 3 tbsp dried wakame seaweed (makes about 100g/3.5oz when rehydrated)
- ¼ cup rice vinegar (unseasoned)
- 2 tbsp sugar
- 2 tsp roasted sesame seeds
- 1 tsp soy sauce
- ¼ – ½ tsp salt (for seasoning)
- 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.
- 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 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
Adjust the sugar level in the dressing to suit your taste. Experiment with additional ingredients like grated ginger or citrus juice for enhanced flavor.
