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Asian cucumber salad

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Ingredients for 3 servings:

  • 1 cucumber(s)
  • 1 tsp salt
  • 2 tsp wakame
  • Water, hot for soaking
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp soy sauce
  • e.g. sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Cucumber salad with wakame

Peel and slice the cucumber, and sprinkle with salt. Let it sit for about 15 minutes, then squeeze the water out. Let the wakame soak in hot water, squeeze it out, and add it to the cucumber. Mix the rice vinegar, sugar, and soy sauce together and add just before serving. Sprinkle some sesame seeds over the top. Wakame is a type of seaweed that’s readily available at Asian stores. There, it’s sold either in dried strips or as broken pieces. This salad goes well with my Asian fish recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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