Japanese Cucumber & Wakame Seaweed Salad

Japanese · 20 min · vegetarian, vegan, dairy-free

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Ingredients

• 2 large Cucumber
• 1 oz Dried wakame seaweed
• 3 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Sesame oil
• 1 tbsp Toasted sesame seeds

Method

1. Rehydrate the dried wakame seaweed in a bowl of warm water for about 5 minutes, then drain and squeeze out excess water.
2. Thinly slice the cucumbers into rounds or half-moons and place in a mixing bowl.
3. In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.
4. Pour the dressing over the cucumbers and wakame, tossing gently to combine.
5. Let the salad sit for 5-10 minutes to allow flavors to meld.
6. Sprinkle toasted sesame seeds on top before serving.
7. Serve chilled or at room temperature in bowls.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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