Japanese Cucumber Sunomono Salad

Ingredients

• 2 cucumbers, very thinly sliced
• 1 tsp sea salt
• 10g dried wakame seaweed, rehydrated
• Dressing: 3 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey
• Sesame seeds to garnish

Method

1. Salt cucumber slices; leave 10 min, then rinse and squeeze dry.
2. Whisk dressing.
3. Combine cucumber and wakame; toss with dressing.
4. Scatter sesame seeds and serve chilled.