Sweet, tart, and crisp, this cucumber salad is the perfect side dish even when the rest of your meal might not be Japanese. Wakame is a mild seaweed that you often find in Japanese salads and in miso soup. They are sold dried in most Asian markets.
Serves 4 to 6
Ingredients
- 3 Japanese or 4 Persian cucumbers
- 1 teaspoon (5 mL) kosher salt
- 3 tablespoons (45 mL) rice vinegar
- 1 tablespoon (15 mL) granulated sugar
- 1 teaspoon (5 mL) soy sauce
- 1 teaspoon (5 mL) sesame seeds
- 1/4 cup (60 mL) wakame, soaked in hot water for 10 minutes, drained
Directions
- Slice the cucumbers as thinly, about 1/8 inch (3 mm) thick, using a mandoline or a sharp chef’s knife. Transfer to a colander or large sieve over a bowl, and massage in the salt. Let it sit for 5 minutes.
- In a small bowl, combine the rice vinegar, sugar, and soy sauce, and stir until the sugar dissolves.
- Squeeze the cucumbers of its excess liquid, and transfer to a bowl. Also drain the wakame, and add to the cucumber. Add the dressing along with the sesame seeds and mix well.