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

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  • 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 <em>wakame</em> seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes. Drain the <em>wakame</em>, rinse under cold water and pat dry. Remove any tough ribs from the <em>wakame</em> 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 <em>wakame</em> 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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