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Wakame-salad

Prep Time:

Cook Time:

Yields: 4 servings

Description Edit

Ingredients Edit

  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1/4 ounce (10 grams) dried, ready-to-use wakame
  • 2 Japanese cucumbers
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon slivered fresh gingerroot (optional)
  • 1 medium-sized carrot, cut into long strips

Directions Edit

1. Stir the vinegar, sugar, and soy sauce together until the sugar is dissolved. (Refrigerate for at least 1 hour. 3 or 4 days is better if you have time.)

2. Cover and soak the wakame in cold water until it softens, about 5 minutes.

3. While the wakame is soaking, slice the cucumbers into very thin rounds.

4. Drain the wakame and set it aside briefly.

5. Soak the sliced cucumbers in the salt-seasoned water for 5 minutes.

6. Drain the cucumbers, gently squeezing out any excess moisture.

7. Toss the softened wakame and cucumbers with one-fourth of the dressing. Repeat this step for the other three servings.

8. Add chopped carrot and mix.

9. Drizzle the salad with a little more dressing and garnish with slivered gingerroot (optional).

10. Serve chilled or at room temperature.

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