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Cucumber and wakame salad with finely grated ginger and rice vinegar

Cucumber and seaweed salad

Course: Salad
Cuisine: Japanese
Diet: , Gluten Free, Halal, , , Low fat, Low lactose, Vegan, Vegetarian
Price level: 1 - Economical
Difficulty: 1 - Easy
Prep Time: 15 minutes
Rest in the cold: 9 hours
Total Time: 9 hours 15 minutes
Author: La Marmite
A super-fresh salad that’s super-easy to make
Print Recipe

Ingredients

  • 1 Cucumber
  • 1 Cup Wakame
  • 1 piece Ginger
  • 1 Cup Rice vinegar

Instructions

  • Finely slice a small, unpeeled cucumber.
  • Leave it to soak with salt for an hour.
  • Rehydrate the wakame.
  • Dice the ginger into very small cubes.
  • Wash the cucumber and squeeze it well to remove as much water as possible.
  • Squeeze the wakame as well.
  • Mix together the cucumber, wakame and ginger, then add the rice vinegar.
  • Chill for at least 8 hours