Wakame-Cucumber Salad

By LRay

Bon Appetit, July 2014, page 91.

Calories (kcal) 179 Fat (g) 1 Sodium (mg) 4788 Carbohydrates (g) 39 Dietary Fiber (g) 3 Total Sugars (g) 33 Protein (g) 3 Saturated Fat (g) 0 Cholesterol (mg) 0

Ingredients

• 1 oz. dried wakame
• 1/2 cup distilled white vinegar
• 2/3 cup sugar
• 3 tablespoons kosher salt
• 1 teaspoon black peppercorns
• 1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4” thick
• 1/4 medium daikon (Japanese white radish; about 6 oz.), peeled, thinly sliced

Preparation

Step 1

Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. 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 pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.

DO AHEAD: Salad can be made 3 days ahead; keep chilled.