Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, wakame and cucumber salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Wakame-and-Cucumber Salad. this link is to an external site that may or may not meet accessibility guidelines. The combination of cucumber and wakame is one of the most popular types of Sunomono. Sunomono can also refer to vinegared salads made with other raw vegetables (i.e., turnips, daikon, radishes, celery, cabbage) and sometimes seafood as well.
Wakame and Cucumber Salad is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Wakame and Cucumber Salad is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Prepare 2 cucumbers, cut, then add a bit of salt
- Make ready 1 handfull of wakame, soaked
- Make ready 2 tbsp mustard
- Take 1 tbsp honey
This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. Tip: Make the dressing, and soak and drain the wakame and cucumbers well in advance. 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. The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors.
Steps to make Wakame and Cucumber Salad:
- Dressing: add the mustard and honey into a bowl then mix well. Set aside.
- Rinse the cucumbers, so they don't get too salty, the salt is to make the cucumbers softer and crunchy when eaten.
- Add the wakame and cucumbers into a bowl. Mix well.
- Add the dressing, mix again.
- Serve.
Cut the cucumbers as you want to and put the Wakame seaweed in warm water. Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. Drain wakame, and transfer to medium bowl. Add cucumbers, vinegar, and sugar; mix well. In a small jar, combine vinegar, soy sauce, honey, and sesame oil; shake vigorously.
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