This is a super fresh salad that works a side with a heap of dishes – grilled meats and tofu, but is an absolute dream with some fresh fish and steamed rice.
Wakame, Edamame and Cucumber Salad
- 25 grams dried wakame
- 1 small Japanese cucumbers
- ¼ teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 2 teaspoon sugar
- 2 teaspoon sesame seeds, toasted
Soak the dried wakame in water for 10 minutes to rehydrate, then drain and squeeze dry.
Slice cucumbers as thinly as possible, or shave with a mandolin. Stir in salt, and let sit for 5 minutes, then gently squeeze excess moisture from cucumbers.
In a small bowl, mix together the rice vinegar, sugar and soy sauce together until sugar dissolves.
Add vinegar mixture and sesame seeds to prepared cucumbers and wakame and mix well.