1/4 C wakame
1 cucumber, peeled, seeded, and sliced ultra-thinly (I use a peeler for this)
2 t ginger, sliced ultra-thinly
1 shallot, sliced
Place the dried seaweed in water and soak for 10 minutes. Drain well. Dice the seaweed, ginger, and shallot together. Combine in a bowl with the cucumber.
Dress with a vinaigrette of:
2 t Tamari or good soy sauce
2-3 t sesame oil
2 T rice or cider vinegar
Optional: 1-2 t sugar
Sprinkle with sesame seeds before serving.
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This was adapted from a “Seaweed and Cucumber Salad” recipe with completely different proportions, which I haven’t tried:
1 C wakame
3 C water
1/4 English Cucumber, cut into 1/2 inch pieces
1 shallot, sliced
Place the dried seaweed in water and soak for 10 minutes. Drain and dice. Combine it in a mixing bowl with the cucumber and shallot.
Dress with a vinaigrette of:
1 T salt
1 T sugar
2 T rice or cider vinegar