loveandlemons
Sesame Cucumber Salad
Chilled cucumbers and wakame in a sweet & tangy dressing make a quick & healthy summer condiment or snack. Sesame seeds add crunch. Vegan and gluten free.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Slice the cucumber into very thin coins using a mandolin (if you have one).
2
In a small bowl mix together the cucumber slices, rice vinegar, agave, and a pinch of salt, and toss gently. Place in the refrigerator for 5 or ⏱️ 10 minutes or up to a day.
rice vinegar2 tablespoons
3
Rehydrate your wakame flakes, if using, by placing them in a small bowl and covering them with water. They will increase to about 10 times the size they were as dried flakes, and they will take less than a minute to rehydrate.
wakame flakes (or arame, or hiziki) (optional)1 teaspoon
4
Remove the cucumbers from the refrigerator and mix in the rehydrated wakame flakes, leaving excess water from the wakame bowl behind. Drizzle with a bit of sesame oil, if desired, and top with the toasted sesame seeds. You can make this ahead and store in the refrigerator for a couple of days.
wakame flakes (or arame, or hiziki) (optional)1 teaspoonsesame seeds1 teaspoon
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