Simple Sunomono Cucumber & Wakame salad
What makes this cucumber salad special is the combination of flavors. The salty, sweet, and sour flavors combine with the crunchy Wakame seaweed for a delicious crunchy healthy salad.
Servings 2 people
Cost $5
Ingredients
- 2 Japanese or Persian cucumbers
- 1 tsp salt Kosher is best
- 1 tbsp dried Wakame seaweed
- 1/2 tbsp sesame seeds toasted
- 4 tbsp unseasoned rice vinegar
- 1/2 tsp soy sauce
- 2 tbsp white sugar
Instructions
- Wash and dry the fresh cucumbers.
- Peel the cucumber roughly so there's still some skin left to give the salad a nice color.
- Cut the cucumbers into thin round slices. You can use a vegetable mandoline slicer to get the right size.
- Put the cucumbers into a bowl and sprinkle 1/2 tsp of salt onto them. Use your hands to massage the salt into the cucumbers. Set aside and let them absorb the salt.
- Soak the wakame seaweed in a bowl of water until it rehydrates. This takes approximately 8-10 minutes.
- Make the dressing: combine the rice vinegar, 1/2 tsp of salt, sugar, and soy sauce. Mix it well using a whisk. Make sure the salt and sugar dissolves.
- Drain the liquid from the salted cucumber slices. You can squeeze out the liquid using your hand.
- Drain the wakame seaweed and add on top of the cucumber.
- Combine with the dressing and sprinkle sesame seeds on top. Now you are ready to eat.
