Recipe of Perfect Wakame and Cucumber Salad

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, wakame and cucumber salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Wakame and Cucumber Salad is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Wakame and Cucumber Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Sunomono is usually a light, vinegared salad made with cucumbers. This is a sunomono made with wakame, or seaweed, and cucumber.

To begin with this recipe, we must prepare a few components. You can cook wakame and cucumber salad using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Wakame and Cucumber Salad:

1. Take 2 cucumbers, cut, then add a bit of salt
2. Take 1 handfull of wakame, soaked
3. Take 2 tbsp mustard
4. Make ready 1 tbsp honey

Cut the cucumber into paper-thin slices. Drain and plunge briefly into boiling water, then rinse in cold water to give it a more intense color. Drain and squeeze wakame gently to remove excess water. In this episode, Charlie and Katie learn the hard way that dehydrated seaweed expands A LOT in boiling water.

Instructions to make Wakame and Cucumber Salad:

1. Dressing: add the mustard and honey into a bowl then mix well. Set aside.
2. Rinse the cucumbers, so they don't get too salty, the salt is to make the cucumbers softer and crunchy when eaten.
3. Add the wakame and cucumbers into a bowl. Mix well.
4. Add the dressing, mix again.
5. Serve.

Drain and squeeze wakame gently to remove excess water. In this episode, Charlie and Katie learn the hard way that dehydrated seaweed expands A LOT in boiling water. Among the staples in our vegetarian/vegan pantry are dried seaweeds like wakame, a slightly sweet, slightly salty vegetable that's often used in miso soup and salads. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now. Combine the seaweed and cucumber in a bowl.

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