Follow these steps for perfect results
dried wakame seaweed
dried
asian cucumbers
seedless
toasted white sesame seeds
toasted
cold water
cold
salt
rice vinegar
soy sauce
sugar
salt
Prepare the dressing by combining rice vinegar, soy sauce, sugar, and 1/4 tsp salt in a bowl.
Soak the wakame seaweed in cold water for 20 minutes to rehydrate. Remove any hard parts.
Chop the soaked seaweed coarsely.
Rinse the chopped seaweed in hot water, then blanch it in cold water.
Drain and squeeze the blanched seaweed to remove excess water.
Peel the cucumbers if they are waxed.
Cut the cucumbers lengthwise into matchstick-shaped pieces.
Soak the cucumber matchsticks in 2/3 cup of cold water with 1 teaspoon of salt for a few minutes.
Drain and squeeze the soaked cucumber to remove excess water.
In a small bowl, toss the cucumber and seaweed with the prepared dressing.
Garnish the salad with toasted white sesame seeds before serving.
Expert advice for the best results
Adjust the amount of sugar to your liking.
For a spicier version, add a pinch of red pepper flakes.
Make ahead and store in the refrigerator for up to 2 days.
Everything you need to know before you start
5 minutes
Can be made 1-2 days ahead of time.
Serve in a shallow bowl or on a small plate.
Serve as a side dish with grilled fish or chicken.
Serve as an appetizer.
Serve as part of a bento box.
The acidity cuts through the sweetness of the salad.
A crisp, refreshing complement.
Discover the story behind this recipe
Common side dish in Japanese cuisine, often served as part of a larger meal or bento box.
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