Sunomono Cucumber and Wakame Salad

Ingredients

• 2 Japanese or Persian cucumbers
• 1/2 tsp salt
• 2 tbsp dried wakame seaweed
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tsp toasted sesame seeds

Method

1. Slice the cucumbers paper-thin, toss with the salt and let them sit 10 minutes.
2. Meanwhile soak the wakame in cool water for 10 minutes until it softens and expands.
3. Stir the rice vinegar, sugar and soy sauce until the sugar dissolves.
4. Squeeze the cucumbers and wakame firmly to remove water, toss them with the dressing and sprinkle with sesame seeds.

Notes