Description
Zesty Japanese Cucumber and Seaweed Salad for Refreshing Bites
Ingredients
Scale
- 2 medium Japanese cucumbers (Substitute with pickling cucumbers if needed.)
- 1/2 teaspoon Salt (Helps draw out excess moisture.)
- 1 cup Dried wakame seaweed (This umami-rich seaweed rehydrates beautifully.)
- 3 tablespoons Rice vinegar (Adds a tangy flavor.)
- 1 tablespoon Sugar (Balances the acidity.)
- 1 tablespoon Roasted sesame seeds (Sprinkle on top for added crunch.)
- 1 tablespoon Soy sauce (Enhances the flavor profile.)
- 1/4 teaspoon Salt (Add to taste.)
- 1 tablespoon Sesame oil (Gives a rich finish.)
Instructions
- Chop the ends of the small Japanese cucumbers, then slice them thinly using a mandolin slicer or knife.
- Place the sliced cucumbers in a strainer with a bowl underneath. Add 1/2 teaspoon of salt and massage the cucumbers, letting them sit for 10-15 minutes.
- Soak the dried wakame seaweed in warm or room temperature water for 8-10 minutes until fully rehydrated, then drain.
- In a separate bowl, combine rice vinegar, sugar, soy sauce, salt, and sesame oil. Stir until mixed and adjust sweetness as desired.
- After 10-15 minutes, squeeze out excess water from the cucumbers.
- Mix the drained cucumbers and rehydrated wakame with the dressing in a large bowl and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 50 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg