Name: Pickled Cucumber, Wakame, and Sesame Salad
Yield: Serves 6 to 8
Cuisine: Japanese
Ingredients: 1 pound Persian or Japanese cucumbers, cut into ⅛-inch- (3-mm-) thick slices; ½ teaspoon toasted sesame oil; 2 teaspoons soy sauce, preferably ususkuchi soy sauce (see Note); Toasted white sesame seeds, for garnish; 2 teaspoons kosher salt; 2 tablespoons rice vinegar; ¼ cup (11 g) dried wakame seaweed, cut into 1-inch (2.5-cm) lengths; 1 tablespoon sugar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a classic Japanese dish to serve as a refreshing appetizer or as a side dish to accompany main courses. Be sure to let it chill for at least 1 hour before serving. Look for Persian or Japanese cucumbers, which are smaller and less seedy, for this salad.

Ingredients

1 pound Persian or Japanese cucumbers, cut into ⅛-inch- (3-mm-) thick slices
2 teaspoons kosher salt

Method

In a small bowl, toss the cucumbers with the salt to coat. Let sit for 15 minutes to draw the water out of the cucumbers.

At the same time, put the wakame in a small bowl and add water to cover. Let sit for at least 10 minutes to rehydrate.

Meanwhile, make the dressing. In a small bowl, combine the rice vinegar, sugar, soy sauce, and sesame oil and whisk to blend until the sugar

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