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This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by Renée Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.
2 tablespoon wakame seaweed, dried
1 cucumber, peeled, seeded, and sliced
1 tablespoon shoyu
2 teaspoon yuzu
1 teaspoon ginger
juice
1 teaspoon agave nectar
1 green onion, finely chopped
If necessary, cut the wakame into small pieces. Cover with water and soak until soft, around ten minutes. Drain and set aside the water for other uses.
Cut the cucumber in half, lengthwise, and slice into quarter-inch pieces.
Mix together the yuzo, shoyu, ginger juice, and agave. Toss with the wakame and cucumber. Chill for a half hour. Top with green onion, if desired.
Note: To make the ginger juice, finely grate a piece of fresh ginger root, and squeeze out the juice. Larger amounts can be extracted in a blender using a little water, then straining and squeezing the juice out.
