Cucumber and Wakame Salad
Cucumber and Wakame Salad
Ingredients
For the Salad
- 2 English cucumbers, thinly sliced
- 1/4 cup dried wakame seaweed
- 1/2 teaspoon salt, for salting cucumbers
- 1 tablespoon toasted sesame seeds, for garnish
- 1/4 teaspoon red pepper flakes, optional, for garnish
For the Dressing
- 1/4 cup rice vinegar
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated, optional
Instructions
- 1
Thinly slice the English cucumbers using a sharp knife or a mandoline. Place the sliced cucumbers in a medium bowl, sprinkle with 1/2 teaspoon of salt, and gently toss to coat. Let the cucumbers rest for 10 minutes to draw out excess water.
⏱️ 10 min
- 2
While the cucumbers are resting, place the dried wakame seaweed in a separate small bowl. Cover the wakame with cold water and let it soak for 10 minutes, or until it is fully rehydrated and tender. Once rehydrated, drain the wakame thoroughly and gently squeeze out any excess water.
⏱️ 10 min
- 3
Prepare the dressing by combining the rice vinegar, granulated sugar, soy sauce, and sesame oil in a small bowl. Whisk vigorously until the sugar is completely dissolved. If using, stir in the grated fresh ginger.
⏱️ 3 min
- 4
Return to the salted cucumbers. Firmly squeeze out any remaining excess water from the cucumbers. This step is crucial for maintaining a crisp texture and preventing a watery salad. Add the squeezed cucumbers and the rehydrated, drained wakame to a large mixing bowl.
⏱️ 2 min
- 5
Pour the prepared dressing over the cucumbers and wakame. Gently toss all ingredients together until everything is well coated. Garnish with toasted sesame seeds and red pepper flakes (if desired). Serve immediately or chill briefly before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber and Wakame Salad
Ingredients
For the Salad
- 2 English cucumbers, thinly sliced
- 1/4 cup dried wakame seaweed
- 1/2 teaspoon salt, for salting cucumbers
- 1 tablespoon toasted sesame seeds, for garnish
- 1/4 teaspoon red pepper flakes, optional, for garnish
For the Dressing
- 1/4 cup rice vinegar
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated, optional
Instructions
- 1
Thinly slice the English cucumbers using a sharp knife or a mandoline. Place the sliced cucumbers in a medium bowl, sprinkle with 1/2 teaspoon of salt, and gently toss to coat. Let the cucumbers rest for 10 minutes to draw out excess water.
⏱️ 10 min - 2
While the cucumbers are resting, place the dried wakame seaweed in a separate small bowl. Cover the wakame with cold water and let it soak for 10 minutes, or until it is fully rehydrated and tender. Once rehydrated, drain the wakame thoroughly and gently squeeze out any excess water.
⏱️ 10 min - 3
Prepare the dressing by combining the rice vinegar, granulated sugar, soy sauce, and sesame oil in a small bowl. Whisk vigorously until the sugar is completely dissolved. If using, stir in the grated fresh ginger.
⏱️ 3 min - 4
Return to the salted cucumbers. Firmly squeeze out any remaining excess water from the cucumbers. This step is crucial for maintaining a crisp texture and preventing a watery salad. Add the squeezed cucumbers and the rehydrated, drained wakame to a large mixing bowl.
⏱️ 2 min - 5
Pour the prepared dressing over the cucumbers and wakame. Gently toss all ingredients together until everything is well coated. Garnish with toasted sesame seeds and red pepper flakes (if desired). Serve immediately or chill briefly before serving.
⏱️ 2 min