RECIPE
Also known as Wakame Salad, this easy Japanese seaweed salad brings the restaurant taste home with a colorful mix of seaweed and cucumbers dressed in a nutty toasted sesame and ginger dressing.
Seaweed Salad - 12 grams dry mixed seaweed - 100 grams cucumber - 2 teaspoons toasted sesame seeds - 15 grams scallion (finely chopped) Seaweed Salad Dressing - 2 teaspoons rice vinegar - 1/2 tablespoon toasted sesame oil - 1 teaspoon soy sauce - 1 teaspoon evaporated cane sugar - 1/4 teaspoon grated ginger - 1/4 teaspoon salt - chili flakes (to taste)
Put the dried seaweed in a bowl and soak in a generous amount of cold water.
Thinly slice the cucumber and sprinkle with a pinch of salt. Mix together to coat each slice with a little salt.
Add all of the dressing ingredients together in a large bowl and mix until the salt and sugar have dissolved.
Once the seaweed has rehydrated, gather it up with your hands and squeeze out as much water as you can. Add it to the bowl with the dressing.
Massage the cucumbers with your hands until they're limp and start to turn translucent. Gather them up and squeeze as much water from them as you can.
Add the squeezed cucumbers along with the toasted sesame seeds and scallions to the seaweed salad and mix together to coat with dressing.