This light, refreshing mix of vegetables and seaweed is one of the most popular appetizers in Japan. It's especially delicious served alongside grilled seafood for a healthy weeknight meal.
Yield:3 to 4 servings Active Time: 5 minutes Total Time: 15 minutes
1/4 cup dried Pacific arame 1 ounce dried wakame 3 tablespoons rice vinegar 2 tablespoons dashi 1 tablespoon raw honey 1 tablespoon coconut aminos 2 teaspoons minced ginger 1/2 teaspoon lemon zest 1/2 tablespoon sesame oil 8 persian cucumbers, cut into 1/2-inch slices Small handful red radishes, thinly sliced Sesame seeds and crushed dried bonito flakes, for garnish
Place the arame in a medium bowl and add warm water to cover. Let soak until softened, about 5 to 10 minutes. Rinse, drain, and squeeze out excess moisture. Do the same for the wakame.
Whisk together the rice vinegar, dashi, honey, coconut aminos, ginger, lemon zest, and sesame oil in a large bowl. Add cucumbers and drained seaweed, then toss to coat. To serve, top with sliced red radishes, sesame seeds, and crushed bonito flakes.