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! |
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