Seaweed And Cucumber Salad Recette

Comment préparer Seaweed And Cucumber Salad

1. Rinse the dried wakame seaweed under cold running water for 10 seconds to remove any debris.
2. Soak the seaweed in a bowl of cool water for 10 minutes, or until it has fully rehydrated and expanded.
3. Gently squeeze out excess water from the seaweed.
4. Cut the cucumber in half lengthwise and, if needed, use a spoon to scoop out the seeds.
5. Thinly slice the cucumber using a mandoline slicer or sharp knife.
6. Roughly chop the rehydrated seaweed to your preferred size.
7. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar has dissolved.
8. In a larger bowl, gently combine the chopped seaweed and sliced cucumber.
9. Pour the dressing over the seaweed and cucumber, tossing gently to coat evenly.
10. Sprinkle with toasted sesame seeds (optional).
11. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. The salad is even better after chilling for 1-2 hours!