Japanese Cucumber Salad
photo by Diana Adcock
- Ready In:
- 1 1⁄2 ounces dried wakame seaweed
- 2 asian cucumbers (or other seedless cucumber)
- 4 teaspoons toasted white sesame seeds
- 2⁄3 cup cold water
- 1 teaspoon salt
- 1⁄3 cup rice vinegar
- 3⁄4 teaspoon soy sauce
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon salt
- Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
- Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
- Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
- Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
Questions & Replies
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This is so nice and refreshing. I loved the hint of soy sauce as well as the sweet/sour of the sugar-vinegar! My husband asked that I not use sesame seeds (tooth issues) so I added a few drops of sesame oil to the marinade. Love this and I will be making it a lot as cukes come in over the summer! Made for Culinary Quest 2015.
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<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>