Cucumber Seaweed SaladMay 1st, 2015
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.
Photo Credit: Paul Delmont