This light and refreshing version of sunomono salad is perfect for the rising heat. This recipe uses wakame, just one of the types of edible seaweed. Sea veggies contain a wide variety of antioxidants to help protect our bodies from pesky free radicals that cause cell damage. These antioxidants include vitamins A, C, E, carotenoids, and flavonoids.
|Wakame seaweed (we used frozen)|
|3 mini cucumbers|
|1/4 cup rice vinegar|
|1 tbs. sugar|
|2 tsp. roasted sesame seeds|
|1 tsp. soy sauce|
|1/4 tsp. salt, adjust to taste|
|1/2 tbs. sesame oil|
This light and refreshing version of sunomono salad is perfect for the rising heat. This recipe uses wakame, just one of the types of edible seaweed.
|1.||Slice cucumbers thinly or to desired thickness. Using a mandolin slicer works best.|
|2.||Place sliced cucumbers in a bowl with salt and mix. Let sit for 10 minutes to draw out extra moisture.|
|3.||While cucumbers sit, make the dressing by combining vinegar, sugar, sesame seeds, soy sauce, and sesame oil in a bowl.|
|4.||Gently squeeze cucumbers and discard as much moisture as possible. This will prevent the dressing from becoming diluted.|
|5.||Combine dressing, cucumbers, and wakame seaweed in a bowl. Enjoy immediately!|