Wakame-Cucumber Salad
A refreshing Japanese-inspired salad featuring rehydrated wakame seaweed, crisp cucumber, and daikon radish in a sweet-tangy vinegar dressing. Perfect as a cooling side dish.
6 servings
24 hr 35 min
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Ingredients
- •1 ounce dried wakame
- •½ cup distilled white vinegar
- •⅔ cup sugar
- •3 tablespoons kosher salt
- •1 teaspoon black peppercorns
- •½ whole English hothouse cucumber
- •¼ whole medium daikon
- •peeled
- •thinly sliced
Cooking Instructions
- 1.
Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.
20 min
- 2.
Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
15 min
- 3.
Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
1440 min
- 4.
Do ahead: Salad can be made 3 days ahead; keep chilled.
