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Japanese cucumber salad

Japanese cucumber salad

Tangy, sweet and salty, cucumber can be the only solid ingredient in the salad. In this recipe, wakame is added to give the dish even better flavor.
Course Salad, Side Dish
Cuisine Japanese
Keyword Vegetable salad
Prep Time 10 minutes
Cook Time 0 minutes
Soaking 10 minutes
Total Time 20 minutes
Servings 3 people

Ingredients

Salad

  • 2 generous pinches dried wakame
  • 1 Japanese cucumber
  • 1 teaspoon rock salt

Dressing

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

Garnish

  • 1 teaspoon toasted sesame seeds

Instructions

  • Place the wakame in a bowl, pour in warm water and leave to rehydrate.
    Rehydrating wakame and soaking sliced cucumber in 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.
    Slicing rehydrated wakame and squeezing water from 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).
    Making dressing for Japanese cucumber salad
  • Place the cucumber slices and wakame in a bowl and drizzle the dressing over them.
    Japanese cucumber salad
  • Add the sesame seeds, toss and serve.
    Japanese cucumber salad