Seaweed is great in salads.

What You Will Need
2 ounces fresh wakame seaweed
2 Japanese cucumbers
assorted young greens (mesclun)
1 tablespoon su rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon sesame oil
3 tablespoons grapeseed or other neutral oil
pinch salt
pinch fresh white pepper
prepared Chinese mustard

What Now?
Pour hot water over fresh wakame seaweed. Immerse in water and drain. Cut into 1 inch lengths.

Wash the cucumbers then take a fork and run it along the skin from tip to tip on one side and then the other to score it to make a simple pattern. Japanese cucumbers are much more delicate than Western varities. If you cannot find them, use a single English cucumber, slice it in half and seed it. Cut on the bias into thin rounds and sprinkle with salt.

Tear the baby greens into bite-sized pieces and arrange in a bowl.

Mix and stir the dressing ingredients.

Mix seaweed, cucumbers with the dressing and then place them ontop of the greens. Garnish with gomasio (sesame salt).

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