Cucumber Wakame Salad

Wakame is salty and cucumber loves salt. A nice combination. The sesame seeds add crunch and nutrition. If you can't find pickling cucumbers, remove seeds from cucumber so they don't contribute too much water.

• 1/4 cup wakame (unsoaked) click for note
• 4 cups sliced pickling cucumbers (about 4 large)
• 1 1/2 tablespoons sesame seed
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce

METHOD

Soak wakame in 2 cups lukewarm water for 15 - 20 minutes, or until leaf is rehydrated. Put into a fine sieve and press the water out.

Place 1/4 of the cucumbers into a serving bowl. Cover with a layer of 1/4 wakame. Sprinkle with 1/4 sesame seeds. Repeat layering until all ingredients are finished.

Mix together vinegar and soy sauce. Pour over cucumber mixture. Toss gently. Refrigerate until serving.

If not serving immediately, toss the cucumbers every hour until serving so that bottom layer does not absorb all the dressing.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Caroline Merrill

back to article on salads - lots of recipes

Wakame comes on thick stems that are too tough to eat. Be sure to remove them, then crumble the fine, dried leaves before soaking to get small pieces. We suggest pickling cucumbers which do not give off as much liquid as the ordinary variety

 

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