Cucumber and Seaweed Salad

Yield

4 servings

Ingredients

• 10 oz cucumber (Persian preferred), remove seeds and peel, if desired
• ½ tsp salt
• 3 Tbsp dried wakame seaweed
• ¼ cup rice vinegar
• 2 Tbsp sugar
• 2 tsp toasted sesame seeds
• 1 tsp soy sauce
• ½ Tbsp sesame oil
• salt and black pepper to taste

Instructions

1. Thinly slice cucumbers. (You can use a mandolin or spiralizer if you prefer.)
2. Place cucumbers in a strainer over a bowl and sprinkle with salt. Let stand 10-15 minutes to allow the moisture to be pulled out.
3. Place the wakame seaweed in a bowl of lukewarm water. Let sit for 5-7 minutes to rehydrate. Drain the excess water.
4. Mix the remaining ingredients together in a bowl with a whisk.
5. Squeeze as much water from the cucumbers as possible. Add to bowl with dressing and wakame. Toss together and adjust seasoning, if necessary.