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Japanese cucumber salad
You may make this tangy, sweet and salty salad with cucumber and no other solid ingredient. In this recipe, wakame is added to give the side dish even better flavor.
Course
Salad, Side Dish
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Soaking time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
Salad
2
generous pinches
dried wakame
1
Japanese cucumber
1
teaspoon
rock salt
Dressing
2
tablespoons
rice vinegar
2
tablespoons
white sugar
½
teaspoon
rock salt
½
teaspoon
soy sauce
Garnish
1
teaspoon
toasted sesame seeds
Instructions
Place the wakame in a bowl, pour in warm water and leave to rehydrate.
Rinse the cucumber, pat dry, slice thinly (a mandoline slicer is useful), place in a bowl, add the salt and toss.
After ten minutes, squeeze the wakame to remove the water then cut into one-inch lengths.
Squeeze the cucumber slices and discard the soaking liquid.
Stir together all the ingredients for the dressing (make sure the sugar and salt are fully dissolved).
Place the cucumber slices and wakame in a bowl and drizzle the dressing over them.
Add the sesame seeds, toss and serve.