Japanese Wakame Cucumber Salad with Edamame and Sesame
A fresh Japanese salad of wakame, crisp cucumber and edamame, tossed in a savory sesame and soy sauce dressing. It goes well as a side dish with pan-fried fish or tofu.
By yumbelo · 2 servings · 20 minutes
Ingredients
- 5 g dried wakame seaweed
- 1 pc cucumber
- 150 g edamame, shelled (frozen)
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp ginger, freshly grated
- 1 tbsp white sesame seeds
Method
- Soak the wakame in a bowl of cold water for about 10 minutes until it has swollen, then drain, squeeze out well and roughly chop.
- Cook the edamame briefly in salted water according to the package instructions, drain and let cool.
- Halve the cucumber lengthwise, remove the seeds and slice into thin half-moons. Let them sit with a little salt for about 5 minutes, then squeeze out the liquid.
- For the dressing, whisk together the soy sauce, rice vinegar, sesame oil, sugar and grated ginger in a small bowl until the sugar has dissolved.
- Toss the wakame, cucumber and edamame with the dressing in a bowl and let it sit briefly to absorb the flavors.
- Sprinkle the salad with the sesame seeds and serve immediately.