Cucumber Salad (Japan)

Ingredients:

• 1 & 2/5 oz Eden Dried Wakame Seaweed - Aisle 3
• 2 Organic Cucumbers - Produce
• 1/4 Cup Nakano Seasoned Rice Vinegar - Aisle 3
• 4 Tsp. Toasted Sesame Seeds - Bulk Aisle 5
• 2/3 Cup Water
• 1 Tsp. Salt - Aisle 2

Soak dried wakame seaweed in cold water until soft about 20 minutes.  Cut away any hard ribs, chop coarsely.  Rinse in hot water, then plunge into cold water to retain texture and color.  Drain and squeeze.  Peel cucumber if waxed.  Do not peel Japanese cucumbers.  Slice bery thinly.  Soak in 2/3 Cup water & 1 Tsp. salt for a few minutes; drain and squeeze.  Coat wakame seaweed and cucumber strips with seasoned rice vinegar and toss lightly.  Serve wakame seaweed and cucumber slices in small bowls; sprinkle with toasted sesame seeds.

Serves 4

Source: Quick & Easy Japanese Cuisine for Everyone by Yakiko Moriyama