Wakame and Cucumber Salad

Deep forest-green seaweed ribbons, supple and briny, tossed with translucent cucumber slices. The dressing is sharp with rice vinegar and rich with toasted sesame oil.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 85
• Protein: 2 g
• Carbs: 6 g
• Fat: 6 g

Ingredients

• 30 g wakame seaweed ( dried )
• 1 piece Cucumber ( thinly sliced )
• 2 tbsp soy sauce
• 3 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp White sugar
• 1 tbsp Sesame seed ( toasted )
• 1 tsp Ginger ground
• 1 tsp Fresh ginger ( grated )

Instructions

1. Rehydrating the seaweed

   Soak the dried wakame in a large bowl of cold water for 10 minutes. The seaweed should double in volume, become flexible, and turn bright green. Drain and squeeze firmly between your hands to remove all water.

2. Preparing the cucumber

   Slice the cucumber into very thin, almost transparent rounds. If you have a mandoline, use it. Sprinkle with a pinch of salt, let sit for 5 minutes, then rinse and pat dry.

3. Making the dressing

   In a bowl, mix the rice vinegar, soy sauce, white sugar, ground ginger, and grated fresh ginger. Stir until the sugar grains are completely dissolved. Pour in the sesame oil last so it doesn't block the sugar from dissolving.

4. Assembly and resting

   Mix the seaweed, cucumber, and dressing. Add the sesame seeds. Let rest for 15 minutes in the refrigerator so the flavors penetrate the cucumber.

Chef's tips

• Squeeze the seaweed like a sponge to remove all water, otherwise the dressing will be diluted and bland.
• If the acidity is too sharp, add a teaspoon of mirin to mellow it out.

Storage

Keeps for 2 days in the refrigerator in an airtight container. The cucumber will lose its crunch over time.