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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...