Cucumber Salad With Seaweed

Ingredients

• 1 ½ pounds Kirby cucumbers, sliced paper thin
• 2 ¼ tablespoons salt
• ¼ cup fuero wakame (dried green seaweed strips), reconstituted in 1 cup water
• ½ cup Sunomono Su Konbudasi (vinegar-and-kelp sauce; see note)
• 2 to 4 teaspoons sugar
• 6 lemon slices
• 1 tablespoon sesame seeds, toasted

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    40 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 785 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes. Fill the bowl with cold water and strain.
2. Strain the seaweed. In a clean bowl, combine the vinegar sauce and sugar to taste. Toss in the cucumbers and the seaweed until well combined with the sauce.
3. Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.

• Available at Katagiri, 224 East 59th Street; 755-3566.

25 minutes