- Prep: 30 min
- Cook Time: –
- Total: 30 min
- Serving: 4 Servings
Wakame is an edible brown seaweed that is frequently used in Chinese and Japanese cooking. Try it tossed with cucumber and jicama in this Asian-inspired salad.
- 1/2 ounce dried wakame
- 2 teaspoons toasted sesame seeds, divided
- 2 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 6 ounces jicama (about 1/4 of a large root), peeled
- 1 large cucumber, peeled
- Put the dried wakame into a bowl of cold water and soak for 15 minutes.
- In the meantime, cut the cucumber in half, lengthwise, remove the seeds and then slice into paper-thin slices using a food processor or mandolin. Transfer to a salad bowl.
- Cut the jicama into paper thin slices using the same method, and then place into the same bowl as the cucumber.
- Put 1 teaspoon of sesame seeds into a mortar and pestle and grind into a coarse powder. Transfer to a bowl with the vinegar, sesame oil, soy sauce, and sugar and whisk vigorously until combined.
- Remove the wakame from the water, drain and pat dry. Cut into 1-inch pieces and then add to the bowl with the jicama mixture.
- Pour the dressing over the salad and then sprinkle with the remaining sesame seeds. Gently toss to combine and then serve immediately.