Seaweed-Cucumber Salad

Serves 4


1 oz. dried wakame seaweed

½ cup distilled white vinegar

1/3 cup sugar

½ tablespoon kosher salt

1 teaspoon black peppercorns

2 kirby cucumbers, sliced ¼” thick

1/2 medium daikon (Japanese white radish), peeled, thinly sliced


Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Then, cut into 1–2” pieces.

Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.

Combine wakame, cucumber, daikon, and the liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.

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