Thin slices of cucumber adds nice texture to the soft wakame salad. You can season it with the dressing of your choice! Japanese style is good but Italian is nice, too 😉
Crunchy Wakame Salad
Number of servings: 2
5g (0.2oz) dried wakame seaweed
120g (4.2oz) cucumber
2 tbsp. Riken oil-free aojiso dressing (or dressing of your choice)
white sesame seeds if available
1. Cover and soak the wakame in cold water for about 5 minutes until it softens. Wash and drain the wakame, cut into bite-size pieces, and set it aside.
2. Slice the cucumber into thin rounds using a vegetable slicer. Put salt over the cucumber rounds, mix well, and leave for about 10 minutes until they soften. Wash and squeeze out the excess water. Dry with paper towels if you have.
3. Toss wakame and cucumber rounds with Riken oil-free aojiso dressing (or dressing of your choice).
4. Place in a dish and sprinkle sesame seeds.
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