Wakame and Cucumber Salad

Be the first to review
READY IN: 30mins
Recipe by zeldaz51

Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.

Ingredients Nutrition

  • 12 cucumbers or 1 small japanese cucumber
  • 12 teaspoon salt
  • 12 ounce dried wakame seaweed
  • Dressing

  • 3 tablespoons rice vinegar
  • 3 tablespoons dashi (basic Japanese soup stock)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar or 1 teaspoon honey
  • 1 teaspoon mirin (optional) or 1 teaspoon sake (optional)

Directions

  1. If using an ordinary cucumber, halve it lengthwise and scrape out the seeds; Japanese cucumbers do not need to be deseeded. Cut the cucumber into paper-thin slices. Place the slices in a bowl with water to cover, add the salt, and set aside to soak for 20 minutes.
  2. Soak the wakame in lukewarm water for 20 minutes; it will swell and become a rich glossy green. Drain and plunge briefly into boiling water, then rinse in cold water to give it a more intense color. Drain well and pat dry. With a sharp knife trim away the tough stem and chop the wakame coarsely. Drain the cucumber and pat dry.
  3. Combine the dresssing ingredients in a small saucepan and heat to dissolve the sugar or honey; remove from the heat immediatel;y and chill. Combine the cucumber and wakame and pour the chilled dressing over it just before serving. Toss gently. Arrange neat mounds of the salad in individual bowls.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a