Sunomono Wakame Cucumber Salad

Japanese cucumber salad with wakame sea vegetables. A light salad with a sweet and vinegary taste. 

Ingredients

• 3 strips Clearspring Japanese Wakame - Dried Sea Vegetable
• 1 cucumber
• 1 tsp sea salt
• 1-2 tsp toasted sesame seeds

• 1 tbsp of Clearspring Organic Japanese Yaemon Tamari Soya Sauce - Double Strength or Clearspring Organic Japanese Shoyu Soya Sauce
• 1 tbsp of Clearspring Organic Japanese Mikawa Mirin
• 1 tbsp of Clearspring Organic Japanese Brown Rice Vinegar
• 1 tsp of Clearspring Organic Toasted Sesame Oil

Method

1. Slice the cucumber with a mandolin into a large bowl. Sprinkle the sea salt and massage the cucumber to help soften the cucumber and draw out the excess liquid. Set aside for 10 minutes.
2. Rehydrate the wakame in lukewarm water for 10 minutes or until it's soft. Squeeze the wakame and cut to bite size pieces.
3. Mix all the dressing ingredients in a jar or a bowl.
4. Squeeze out the liquid from the cucumber and place it in a bowl with the cut wakame. Drizzle the dressing and mix it together.
5. Serve as a starter or as a side.

Recipe by Lisa Dawson