Ingredients

3 large Japanese cucumbers (kyuri), unpeeled
1 tablespoon kosher salt
1/2 cup fueru wakame (dried seaweed)
3 tablespoons seasoned rice vinegar
1 teaspoon sugar
Sea salt to taste

Instructions

Using a mandoline, thinly slice the cucumbers. Place the cucumbers in a colander over the sink, sprinkle with kosher salt, and mix together. Set aside for 10 to 15 minutes. Rinse well and squeeze the cucumbers dry. Cover the wakame with water and soak for 5 to 10 minutes. Rinse and squeeze dry.

Combine the cucumber and wakame in a bowl, add the rice vinegar and sugar, and toss. Season to taste with sea salt and allow the salad to marinate for 20 minutes.

(Published 2005)