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Bon Appétit

Wakame-Cucumber Salad

By Jiyeon Lee
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Wakame-Cucumber SaladGentl & Hyers

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Recipe information

  • Yield

    4 servings

Ingredients

1 ounce 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 6 ounces), peeled, thinly sliced

Preparation

  1. Step 1

    Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.

    Step 2

    Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.

    Step 3

    Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.

    Step 4

    Do ahead: Salad can be made 3 days ahead; keep chilled.

TagsSaladKoreanEast AsianAsianSeaweedCucumberVegetableDaikonRoot VegetableSideLunchDinnerVeganVegetarianDairy FreeNut FreeGluten FreeMake AheadNo-CookBon Appétit

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