Asian Cucumber and Sea Vegetable Salad
Cucumbers and seaweed are an inspired match. This light, refreshing salad is the perfect side dish to accompany heavier fare. Get the recipe!
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Microplane
- Chef's knife
- Cutting board
- Grater
- Colander
- Serving bowl
Ingredients
- 3 tablespoons brown rice vinegar
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tablespoon evaporated cane sugar
- 1 tablespoon pickled ginger, finely chopped
- 1 teaspoon dried minced onion
- ½ teaspoon sea salt
- 2 teaspoons sesame seeds, plus more for garnish
- ¼ cup dried wakame seaweed
- 2 hothouse cucumbers, cut into ¼-inch-thick rounds
- ½ cup shredded carrots
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