Seaweed Salad with Cucumber and Chicken or Shrimp
This is simply a kind of sea-based mesclun with a distinctively sesame-flavored dressing. Wakame, a dark green, leafy seaweed, is sold dried almost everywhere and is the most common seaweed used in salad. Other seaweeds, ranging in color from light green to bright red to black and in texture from leafy to ferny, are all fine (see page 483). At most Japanese markets and some health food stores, you can find 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.You don’t need much: an ounce of dried seaweed, or even less, is enough to make a salad for four.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Rinse the seaweed once and soak it in at least 10 times its volume of water for 5 minutes, until tender. Meanwhile, wash and dice the cucumbers; do not peel unless necessary.
Step 2
Drain and gently squeeze the seaweed to remove excess water. Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (it may be easier to use scissors than a knife) if the pieces are large. Combine the cucumbers and seaweed in a bowl. Add the chicken or shrimp if using.
Step 3
Toss with the remaining ingredients except the sesame seeds; taste and add salt or other seasonings as necessary and serve, garnished with the sesame seeds if you like.
