Cucumber Salad With Seaweed

Name: Cucumber Salad With Seaweed
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 ½ pounds Kirby cucumbers, sliced paper thin; 2 ¼ tablespoons salt; ¼ cup fuero wakame (dried green seaweed strips), reconstituted in 1 cup water; ½ cup Sunomono Su Konbudasi (vinegar-and-kelp sauce; see note); 2 to 4 teaspoons sugar; 6 lemon slices; 1 tablespoon sesame seeds, toasted

Recipe from Usio Restaurant

Adapted by Molly O’Neill

Published June 6, 1998

Total Time: 25 minutes
Rating: 3(15)
Comments: Read comments

—Molly O'Neill

Featured in: Food; Crunch Time

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Ingredients

Yield:6 servings

1 ½ pounds Kirby cucumbers, sliced paper thin
2 ¼ tablespoons salt
¼ cup fuero wakame (dried green seaweed strips), reconstituted in 1 cup water
½ cup Sunomono Su Konbudasi (vinegar-and-kelp sauce; see note)
2 to 4 teaspoons sugar
6 lemon slices
1 tablespoon sesame seeds, toasted

Ingredient Substitution Guide

Preparation

Step 1
In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes. Fill the bowl with cold water and strain.
Step 2
Strain the seaweed. In a clean bowl, combine the vinegar sauce and sugar to taste. Toss in the cucumbers and the seaweed until well combined with the sauce.
Step 3
Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.

Tip