Wakame-Cucumber SaladGentl & Hyers
This lightly pickled mix of vegetables and seaweed is especially good with seafood.
Recipe information
Yield
4 servings
Ingredients
1 ounce dried wakame
1/2 cup distilled white vinegar
2/3 cup sugar
3 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4" thick
1/4 medium daikon (Japanese white radish; about 6 ounces), peeled, thinly sliced
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Do ahead: Salad can be made 3 days ahead; keep chilled.
Recipe notes
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