Seaweed Salad with Cucumber

Name: Seaweed Salad with Cucumber
Yield: makes 4 servings
Ingredients: 1 ounce wakame or assorted seaweeds; 1/2 pound cucumber, preferably thin skinned, like Kirby, English, or Japanese cucumber; Salt if necessary; 1/4 cup minced shallot, scallion, or red onion; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar or other light vinegar; 1 tablespoon mirin; 1 tablespoon sesame oil; 1/4 teaspoon cayenne, or to taste; 1 tablespoon toasted sesame seeds (optional)

December 20, 2011

This is simply a kind of sea-based mesclun with a distinctively sesame-flavored dressing. The only challenge in making it lies in the shopping. Few supermarkets carry any seaweed at all, so you need to hit an Asian or health food market for any kind of selection. At most Japanese markets and some health food stores, you can find what amounts to a prepackaged assortment of seaweed salad greens; these are a little more expensive than buying individual seaweeds but will give you a good variety without a big investment.

Recipe notes

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