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Calming Wakame Seaweed Salad depends on two separate preparation steps: the dried seaweed is soaked until tender, while the cucumber is salted and drained.

Those steps control the texture before the dressing is introduced. Softened wakame remains distinct from the crisp cucumber instead of turning the whole bowl watery.

Rice vinegar, sweetener, and tamari form the dressing. Let the finished salad sit briefly so the seaweed and cucumber can take on the seasoning before serving.

Ingredients

• 1/4 pound wakame seaweed
• Room-temperature water, enough to cover the seaweed
• 1 1/2 cups cucumbers, thinly sliced
• 1/2 teaspoon salt
• 1/4 cup rice vinegar
• 1 tablespoon sweetener
• 3 tablespoons tamari or soy sauce

Method

Cover the wakame with room-temperature water and soak until soft, about 15 minutes or longer if you prefer a softer texture. Place the cucumbers in a colander, sprinkle with salt, and drain for 30 minutes. Shake the rice vinegar, sweetener, and tamari together until the sweetener dissolves. Cut the softened wakame into bite-size pieces, gently squeeze excess water from the cucumbers, combine both in a serving bowl, add the dressing, and toss. Let stand for 5–10 minutes before serving. Makes 4–6 servings.