We’re extending our balcony into a terrace and I can’t wait for it to be ready so we can start growing some of our own vegetables. We’re already growing a lot of herbs but for the rest we’ve only manages to grow a few tomatoes. We won’t be in time to start this year, so in the meantime we’re happy to have friends that help us out now and then with their home grown veggies and fruit.
Today I made a little salad with a Japanese cucumber. It’s much crunchier and a bit sweeter than a normal cucumber, love it!
Thanks @sybillance and @polagreg for the cucumber! Recipe inspired by @chopstickschronicles
Cucumber Wakame Salad with Amuzu Dressing
- Salad ingredients
- 1 cucumber (Japanese or regular)
- 5g dried seaweed wakame mix
- 2 tsp salt
- Amazu dressing
- 2 tsp rice vinegar
- 2 tsp mirin or dry sherry
- 2 tsp light soy sauce
- Toasted sesame seeds to sprinkle
If using Japanese cucumber, you need to remove the prickly parts, so start off with giving it a good old scrub with sea salt and water until all the spikes have gone. If using regular cucumber jump straight to the next point.
Slice the cucumber in 2 mm slices and cover in 2 tsp of salt, let sit for 10 minutes to get the water out of the cucumbers.
Add 5 grams of dried wakame seaweed to 2 cups of water and let sit for 10 minutes.
In the meantime make the Amazu Dressing: Mix together all the ingredients and set aside.
When 10 minutes is up, squeeze the water out of the cucumber and wakame.
Chop the wakame finer and mix with the cucumber.
Add the dressing and sprinkle over some toasted sesame seeds and some dried chili flakes.