Japanese•healthy
Cucumber and Wakame Seaweed Sunomono
Cucumber and seaweed salad with sweet vinegar dressing
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp dried Wakame seaweed
- 2 Japanese or 3 Persian cucumbers
- 1/4 tsp salt
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 tsp soy sauce
- 1/2 tsp sesame oil (optional)
- 1 tsp sesame seeds
Instructions
- 1
Hydrate dried Wakame seaweed in water for 10 minutes. Drain water and squeeze water out from Wakame.
- 2
Slice cucumbers as thin as you can. Stir in salt, and let sit for 5 minutes. Squeeze water out from cucumbers.
- 3
In a small bowl, mix rice vinegar, sugar, soy sauce, and sesame oil together until sugar dissolves.
- 4
Add vinegar mixture and sesame seeds to prepared cucumbers and Wakame and mix well.