Cucumber Wakame Salad

When I got my asian cucumber earlier this week (week 7 of the CSA, which was the first week it was introduced to the CSA box), I was excited to use it! This variety isn't found in typical grocery stores. For this recipe, you don't need to peel the cucumbers, unless they are waxed, or even de-seed them. Just slice them up and toss them in the salad. So simple! I used dried wakame and soaked them in water for 10-15 minutes. Since I doubled the recipe, I served this up as a main dish! This is a simple and refreshing salad to make during these warm summer months.

1 medium/large cucumber, thinly sliced
4 oz of wakame
sesame seeds
2 tablespoons rice vinegar
1 tablespoon soy sauce
2-3 teaspoons sugar
1 teaspoon sesame oil

1. Soak the wakame in water for 10-15 minutes. Drain well and extract as much of the water.
2. While soaking the wakame, slice the cucumber. No need to de-seed or peel, unless it's waxed.
3. Mix the rice vinegar, soy sauce, sugar and sesame oil in a small bowl.
4. Combine the cucumber and wakame. Then season thoroughly with the dressing mix. Adjust your dressing to your taste (add additional rice vinegar, sugar, etc).