Wakame Cucumber Salad Recipes

WAKAME-CUCUMBER SALAD

Steps:

• Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.
• Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
• Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
• Do ahead: Salad can be made 3 days ahead; keep chilled.

WAKAME AND CUCUMBER SALAD

Steps:

• 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.
• 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.
• 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.