Wakame-and-Cucumber Salad

Kacie Loparto harvests seaweed along Maine's coast and sells it at farmers' markets and on her website, shesellsseaweed.com. She especially loves wakame mixed with miso, ginger and cucumber.

 

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  • Servings: 4
KEY: Spring, Summer, Dinner Party, Asian, Appetizers/starters, Salads, Side Dishes, Fast, Healthy, Staff Favorites, Vegetarian, Dinner

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Ingredients

  • 2 ounces wakame seaweed
  • 1/4 cup rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon yellow miso paste
  • 1 tablespoon finely grated ginger
  • 1 teaspoon honey
  • 1/2 cup vegetable oil
  • 1 teaspoon toasted sesame oil
  • salt, for seasoning
  • 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
  • 2 thinly sliced scallions

How to make this recipe

  1. Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes. Drain the wakame, rinse under cold water and pat dry. Remove any tough ribs from the wakame and thinly slice. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away.
Contributed By Photo © Kate Mathis Published April 2011

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