Wakame Cucumber Salad

Wakame-Cucumber-Salad

A refreshing side dish or appetizer.

Makes 4 servings.

Ingredients: 

  • 1/4 oz dried Wakame
  • 1/2 C water
  • 2-3 cucumbers (about 1.5 lbs)
  • 2 radishes (optional)
  • 1 tsp salt
  • 5 tsp honey
  • 5 Tbsp white wine vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil (or toasted sesame oil)
  • Sesame seeds as garnish

Directions:

Simmer the Wakame in a small saucepan for 25 minutes.

Drain and save the broth, it is delicious and full of minerals. Use it for a soup base or drink it as is!

Peel the cucumbers, leaving a few thin strips of unpeeled skin for green color. Slice the cucumbers and radishes crosswise as thin as possible, using a sharp knife.

In a bowl, mix the cucumbers, radishes and salt. Let sit for 15 minutes. The salt will pull water out of the vegetables.

Drain and squeeze out excess water.

Cut out and discard the thick midrib of the Wakame with a sharp knife or scissors. Lay several Wakame “leaves” on top of each other and slice them all at once into thin strips with a sharp knife.

In a small saucepan, warm the vinegar and honey until the honey dissolves. Mix the Wakame, cucumbers, radishes, soy sauce, sesame oil, vinegar and honey in a bowl. Sprinkle sesame seeds on top as a garnish.

Naturespirit Herbs co Founder Kari Rein

About the Author 

Kari Rein is the chief recipe tester in the Naturespirit Herb’s kitchen. She co-founded Naturespirit in 1990. Here in high altitude old growth forest with a nice specimen of  Bear’s Head Mushroom (Hericium americanum), a very tasty edible and medicinal mushroom.

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