How to Make Tasty Wakame and cucumber salad

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Sunomono can also refer to vinegared salads made with other raw vegetables (i.e., turnips, daikon, radishes, celery, cabbage) and sometimes seafood as well. This cucumber wakame salad is my version of the Japanese sunomono salad without refined sugar. Wakame is a seaweed rich in vitamins, minerals and helps to balance hormones among many health benefits.

Use salad.
You need to prepare cucumbers.
You need to prepare Wakame swaweed.
Prepare Sauce.
Provide soy sauce.
Use sesame oil.
You need mirin.
You need to prepare rice vinegar.
Use Serving.
You need to prepare sesame seeds.

Short Tips:

Some individuals say a salad spinner is superfluous because they are bulky and type of annoying to wash, but if you have got area for a pot then you have room for a salad spinner. Not only will a salad spinner make washing herbs and greens a snap, it can easily dries them so much efficiently than towels ever could.

Cut the cucumbers as you want to and put the Wakame seaweed in warm water..
Mix all of the sauce ingredients together.
Mix together the sauce the seaweed and the cucumbers together and put in the fridge for 5 minutes until the seaweeds aren't warm..
Serve with a bit of sesame seeds on top of the salad and enjoy!.

If you need more detailed instructions, please watch our Sunomono (Cucumber Salad) video. Drain and squeeze wakame gently to remove excess water. Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. Arrange neat mounds of the salad in. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now.

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