Cucumber and wakame in vinegar dressing

Cucumber and wakame’s contrasting textures and the sharp sweet-sour flavour of the dressing really make this easy side dish stand out!

  2  people
Ready In min (Prep   + Cook 

Vinegar can be used with seafood, meat, vegetables, and fruit, to bring out the natural taste of the ingredients. It is central in Japanese dishes such as sushi and sunomono (vinegared dishes). Vinegar has been used both medicinally and in food for thousands of years, and is clinically proven to have a number of health benefits, such as lowering cholesterol, controlling sugar intake and killing mycobacteria. So take care of your health by enjoying this yummy recipe!

Wakame . . . 5 grams (dried) or 15 grams (fresh)
Cucumber . . . 1
Grated ginger . . . to taste
Rice vinegar . . . 75 mL
Sugar . . . 1 tablespoons
Salt . . . 1/4 teaspoon
If using dried wakame, soak in water for 10 minutes to reconstitute. If using fresh wakame, rinse off (fresh wakame is usually sold covered in salt) and soak for a couple of minutes.
Rinse the cucumbers, rub salt into them, then roll on a cutting board (as if using a rolling pin) and rinse again to remove the salt. This is to help prevent the bright green of the cucumber from darkening.

Step 1

Cut the wakame into bite-sized pieces. Thinly slice the cucumber. (If not using Asian cucumbers, which are usually seedless, cut in half lengthwise, scoop out the seeds, then thinly slice into half-moons.)

Step 2

Place the sliced cucumbers in a bowl, sprinkle with salt and set aside for 5-10 minutes.

Step 3

Combine the dressing ingredients in a bowl and mix well, then add the cucumber and wakame. Mix and let rest for a few minutes, top with some grated ginger to taste, and serve.