Cucumber Wakame Salad

Ingredients for 3 servings:

• 1 cucumber(s)
• 1 small onion(s)
• 1 handful of wakame, dried
• 1 tbsp, heaped sesame seeds
• 1 tbsp sesame oil
• 1 tsp sugar
• 3 tbsp vinegar
• 1 tbsp ginger, grated
• salt and pepper

Instructions

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

Japanese inspired

Peel the cucumber and cut it in half crosswise. Using a vegetable peeler, cut thin strips lengthwise all around. The soft core is left aside and discarded. Peel the onion, halve it, and cut it lengthwise into as thin strips as possible. Place the cucumber and onion slices together in a bowl and lightly salt. Set aside for half an hour. Soak the seaweed in cold water and set aside. Lightly toast the sesame seeds in a non-stick pan without adding any fat. Be careful not to overcook them. Pour the cucumber and onion slices into a sieve and squeeze them lightly. Place them in a bowl and add the ginger, sugar, pepper, sesame oil, and vinegar. I use regular light balsamic vinegar, but you can also use rice vinegar. Thoroughly squeeze the seaweed, chop it up a bit, and add it, along with the sesame seeds. Reserve some of the sesame seeds and sprinkle them on top for garnish. Season to taste, add more salt if desired, sprinkle with sesame seeds, and serve. This recipe only makes a small amount of salad. It’s a great side salad or appetizer.