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Japanese Cucumber Salad

Recipe by Connie Veneracion
You may make this tangy, sweet and salty salad with cucumber and no other solid ingredient. In this recipe, wakame is added to give the side dish even better flavor.
Prep Time 10 minutes
Cook Time 0 minutes
Soaking time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Japanese
Servings 3 people
Print Recipe

Ingredients
  

Salad

Dressing

  • 2 tablespoons rice vinegar
  • 2 tablespoons white sugar
  • ½ teaspoon rock salt
  • ½ teaspoon soy sauce

Garnish

Instructions
 

  • Place the wakame in a bowl, pour in warm water and leave to rehydrate.
    Soaked wakame / cucumber slices sprinkled with salt
  • Rinse the cucumber, pat dry, slice thinly (a mandoline slicer is useful), place in a bowl, add the salt and toss.
  • After ten minutes, squeeze the wakame to remove the water then cut into one-inch lengths.
    Squeezed soaked wakame and cucumber slices
  • Squeeze the cucumber slices and discard the soaking liquid.
  • Stir together all the ingredients for the dressing (make sure the sugar and salt are fully dissolved).
    Dressing for Japanese cucumber salad
  • Place the cucumber slices and wakame in a bowl and drizzle the dressing over them.
    Tossing cucumber, wakame and Japanese dressing
  • Add the sesame seeds, toss and serve.
Keyword Cucumber, Salad