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Sesame Cucumber Salad Recipe
Amy

Sesame Cucumber Salad

This Sesame Cucumber Salad is a refreshing burst of flavor that’s ready in just 15 minutes. Crisp, cool cucumbers meet a nutty sesame dressing, creating a perfect balance of textures and tastes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 0
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 medium-sized cucumber, peeled only if you prefer
  • 2 tablespoons rice vinegar
  • ½ teaspoon agave syrup or sugar
  • 1 teaspoon sesame seeds
  • Sea salt
  • 1 teaspoon wakame flakes (or arame, or hiziki) optional
  • ½ teaspoon sesame oil optional

Method
 

  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.
  3. Place in the refrigerator for 5 or 10 minutes or up to a day.
  4. 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.
  5. Remove the cucumbers from the refrigerator and mix in the rehydrated wakame flakes, leaving excess water from the wakame bowl behind.
  6. Drizzle with a bit of sesame oil, if desired, and top with the toasted sesame seeds.
  7. You can make this ahead and store in the refrigerator for a couple of days.
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