Wakame Cucumber Slaw

1. 1
   prep · ~10 min

   Rehydrate the wakame seaweed.

   1.Place dried wakame in a bowl of cold water and soak for 10 minutes until tender and doubled in size.

   2.Drain well and gently squeeze out excess water with your hands.
2. 2
   prep · ~2 min

   Slice the cucumber.

   1.Wash and dry the cucumbers.

   2.Cut in half lengthwise, then slice thinly into half-moons about 2mm thick.

   TIPA mandoline gives you even, paper-thin slices that soak up the dressing beautifully.
3. 3
   mix · ~1 min

   Whisk the dressing.

   1.In a small bowl, combine rice vinegar, soy sauce, sesame oil, sugar, and salt.

   2.Whisk until the sugar and salt dissolve completely.
4. 4
   mix · ~1 min

   Toss everything together.

   1.In a medium mixing bowl, add the rehydrated wakame and sliced cucumber.

   2.Pour the dressing over the top.

   3.Toss gently until every piece is coated.
5. 5
   rest · ~5 min

   Let the slaw rest for 5 minutes.

   Let the slaw sit so the cucumber softens slightly and the flavors meld together.

6. 6
   garnish

   Garnish with sesame seeds and serve.

   Transfer to a serving bowl and sprinkle toasted sesame seeds over the top. Serve chilled or at room temperature.

Cuisines we love