Cucumber and Wakame Salad

Ingredients

1/2 of an English cucumber

2 tablespoons of wakame

1/2 fresh ginger root

For the dressing you will need: 1 tablespoon of light soy sauce

1 1/2 tablespoons dashi stock

1 1/2 tablespoons rice vinegar

1/2 tablespoon sugar

Tip -Don't use field cucumbers for this recipe as they are coated with wax. English, Japanese or even Lebanese cucumbers are a great choice.

Preparation Wakame: Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.

Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices. Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.

Method

Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.

Presentation

Arrange small portions of the wakame, cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!