An exotic salad so as not to always fall into the same thing and surprise someone special on a special day. These wakame seaweed It is already found in many department stores and in Asian supermarkets.

We just have to rehydrate them and they are ready to be used in salads, soups and broths. In this case, we make a traditional Japanese salad with cucumber and sesame. The secret of this salad is in the preparation of the cucumber, as you will now understand.

Japanese wakame seaweed and cucumber salad

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An exotic salad to not always fall into the same thing and surprise someone special on a special day.

Japanese wakame seaweed and cucumber salad

Ángela

Kitchen: cuisine
Recipe type: salads
Rations: 2

Total time:

Ingredients

1/2 cucumber (or a whole one if it is small)
2 tablespoons dried wakame seaweed
1/2 tablespoon of salt
cold water
ice
Sesame seeds (sesame)
3 tablespoons of rice vinegar
3 tablespoons soy sauce

Preparation

Wash the cucumber and peel it with the help of a peeler or a sharp knife, leaving some skin (but not all). We cut it into slices as thin as possible (if we have a mandolin, even better).
We place the cucumber slices in a bowl with cold water, salt and ice cubes; We leave it in the fridge for at least 1/2 hour. With this, the cucumber will be thin but crunchy and will not repeat later.
To hydrate the algae, we put them in a bowl with cold water for about 15 minutes or as indicated by the manufacturer. We keep them in the fridge.
Drain the cucumber and put a bunch of cucumber slices in small individual bowls; on top we have a few wakame seaweed.
For the dressing, mix the soy and rice vinegar, water the cucumber and seaweed with this mixture. Finally, sprinkle a few sesame seeds (which we can toast in a pan without any oil for a few seconds to enhance the flavor).

Image: tastepotting

Recetín

Japanese wakame seaweed and cucumber salad