Wakame Cucumber Slaw

1. 1

   Rehydrate the wakame.

   Place the dried wakame in a small bowl and cover with warm water. Let it soak for about 10 minutes, or until it has fully expanded and softened. Drain well and gently squeeze out any excess water. If the pieces are large, roughly chop them.

   TIPDon't soak the wakame for too long, as it can become slimy. Just until it's tender is perfect.
2. 2

   Prepare the cucumber.

   • Wash the cucumbers and slice them as thinly as possible. A mandoline works great for this.
   • Place the cucumber slices in a colander or bowl and toss with 1 teaspoon of salt.
   • Let the cucumbers sit for 10-15 minutes to draw out excess water.
   • Rinse the cucumber slices under cold water to remove the salt, then squeeze them firmly with your hands to remove as much liquid as possible.

   TIPSqueezing the water out is the most important step for a crunchy, not watery, slaw.
3. 3

   Make the dressing.

   In a small bowl, whisk together the rice vinegar, sesame oil, and sugar until the sugar is completely dissolved.

4. 4

   Combine the slaw.

   In a medium bowl, combine the drained cucumber slices and the rehydrated wakame. Pour the dressing over the top and toss gently to coat everything evenly.

5. 5

   Garnish and serve.

   Sprinkle the toasted sesame seeds over the slaw just before serving. For the best texture, serve immediately while it's cold and crisp.

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