Wakame And Cucumber Salad Recipes

WAKAME-CUCUMBER SALAD

Wakame-Cucumber Salad image

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Provided by Jiyeon Lee

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 ounce dried wakame
1/2 cup distilled white vinegar
2/3 cup sugar
3 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4" thick
1/4 medium daikon (Japanese white radish; about 6 ounces), peeled, thinly sliced

Steps:

Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.
Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
Do ahead: Salad can be made 3 days ahead; keep chilled.

WAKAME AND CUCUMBER SALAD

Wakame and Cucumber Salad image

Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.

Provided by zeldaz51

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cucumbers or 1 small japanese cucumber
1/2 teaspoon salt
1/2 ounce dried wakame seaweed
3 tablespoons rice vinegar
3 tablespoons dashi (basic Japanese soup stock)
1 tablespoon soy sauce
1 teaspoon sugar or 1 teaspoon honey
1 teaspoon mirin (optional) or 1 teaspoon sake (optional)

Steps:

If using an ordinary cucumber, halve it lengthwise and scrape out the seeds; Japanese cucumbers do not need to be deseeded. Cut the cucumber into paper-thin slices. Place the slices in a bowl with water to cover, add the salt, and set aside to soak for 20 minutes.
Soak the wakame in lukewarm water for 20 minutes; it will swell and become a rich glossy green. Drain and plunge briefly into boiling water, then rinse in cold water to give it a more intense color. Drain well and pat dry. With a sharp knife trim away the tough stem and chop the wakame coarsely. Drain the cucumber and pat dry.
Combine the dresssing ingredients in a small saucepan and heat to dissolve the sugar or honey; remove from the heat immediatel;y and chill. Combine the cucumber and wakame and pour the chilled dressing over it just before serving. Toss gently. Arrange neat mounds of the salad in individual bowls.

Nutrition Facts : Calories 12.4, Fat 0.1, Sodium 542.8, Carbohydrate 2.7, Fiber 0.2, Sugar 1.8, Protein 0.7

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