Cucumber and Seaweed Salad

• 80 g (3½ oz) dulse
• 1 cucumber
• 4

Wash dulse and pat dry with a clean cloth, then cut into 4 cm (1½ in) lengths. Mix together the vinegar, soy sauce, sugar and salt. Combine the cucumber and dulse in a salad bowl and pour the vinegar dressing over it. Mix gently and serve.

This recipe is adapted from Peter and Joan Martin’s Japanese Cooking.