Seaweed Salad With Cucumber

Name: Seaweed Salad With Cucumber
Total time: 20 min
Yield: 4 servings
Ingredients: 1 ounce wakame or assorted seaweeds; 1/2 pound thin-skinned cucumber; 4 ounces konyaku, shredded (optional); 1/2 to 1 pound cooked chicken or cooked shrimp (optional); 1/4 cup minced shallot, scallion or red onion; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon mirin; 1 tablespoon sesame oil; 1/4 teaspoon cayenne, or to taste; Salt, if necessary; 1 tablespoon toasted sesame seeds (optional)

By Mark Bittman

Total Time: 20 minutes
Rating: 5(5)
Comments: Read comments

Featured in: THE MINIMALIST; From the Ocean To Your Salad Bowl

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Ingredients

Yield:4 servings

1ounce wakame or assorted seaweeds
½pound thin-skinned cucumber
4ounces konyaku, shredded (optional)
½ to 1pound cooked chicken or cooked shrimp (optional)
¼cup minced shallot, scallion or red onion
2tablespoons soy sauce
1tablespoon rice wine vinegar
1tablespoon mirin
1tablespoon sesame oil
¼teaspoon cayenne, or to taste
Salt, if necessary
1tablespoon toasted sesame seeds (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Rinse seaweed, and soak it in at least 10 times its volume of water.
Step 2
Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
Step 3
Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.