Wakame-cucumber salad
Delight your taste buds with this refreshing Wakame-cucumber salad, bursting with flavors of the ocean and crisp, juicy cucumber. Perfect for a healthy and light meal.
Ingredients:
- 30g dried wakame
- 1/2 cup distilled white vinegar
- 2/3 cup sugar
- 3 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4" thick
- 1/4 medium daikon (Japanese white radish; about 170g), peeled, thinly sliced
Instructions:
- Place wakame in a small bowl filled with cold water and let it soak for 20 minutes. Then, gently drain and press the wakame to get rid of any extra water. Next, cut it into pieces that are 1 to 2 inches in size.
- While the wakame is soaking, you can start preparing the pickling liquid. In a medium saucepan, combine vinegar, sugar, salt, peppercorns, and 2 cups of water. Stir well to ensure the sugar and salt are completely dissolved. Allow the mixture to cool down.
- In a medium bowl, mix together the wakame, cucumber, daikon, and the pickling liquid. Cover the bowl and let it chill in the refrigerator for at least 24 hours. Just before serving, make sure to drain any excess liquid.
- You can prepare the salad in advance. It can be made up to 3 days ahead of time; simply store it in the refrigerator to keep it chilled.
Summary:
- Calories: 595 kcal
- Fat: 1 g
- Protein: 3 g
- Carbs: 147 g
- Potassium: 471 mg
- Magnesium: 70 mg