- 4g dehydrated wakame
- 2 Lebanese cucumbers
- 1.5 tb Chinese aged vinegar
- 1 tsp soy sauce or tamari sauce
- 1 clove of garlic, minced
- pinch of sugar
- 1 tb sesame oil
Rehydrate wakame with hot water. This will take approximately 2 minutes. Rinse and drain well.
Use the flat part of the knife to ‘gently’ smash the cucumber so its fibre become loosen. Use your fingers to break cucumbers into small pieces. Avoid too much liquid getting into the salad.
In a mixing bowl, combine rehydrated wakame, cucumbers, vinegar, tamari sauce, garlic and sugar. Mix well.
Lastly drizzle sesame oil before serving.