Cucumber Wakame Salad
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Cucumber Wakame Salad
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A quick and easy salad using dried wakame seaweed and cucumbers.
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Ingredients
- 2 tbsp rice vinegar
- 1 tablespoon sake
- 1 tablespoon soy sauce, (Japanese shoyu works well)
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tsp toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 large cucumber, (sliced very thinly, I like english cucumbers, if you can find small japanese cucumbers uses 3-4)
- 3 tablespoon dried wakame seaweed
- furikake or togarashi, (optional, for serving)
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Instructions
- In a small bowl, add the dried wakame seaweed and and a cup or two of warm water. Let the seaweed expand in the water for about 5 minutes then drain and squeeze any excess water out.
- Then, in a large bowl, mix together the rice vinegar, sake, soy sauce, mirin, sugar, salt, toasted sesame oil, and toasted sesame seeds.
- Add the wakame seaweed and sliced cucumbers and toss well, set aside for at least 5 minutes but up to an hour.
- With a slotted spoon, scoop the salad into a serving dish and sprinkle some furikake or togarashi on top.
Notes
- This salad comes together quick and can be enjoyed right away, however it will get better the longer it sits. Prepare up to an hour ahead of time for a great dinner party side.Â
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