Salad: China – 凉拌海带黄瓜 ➤ Liangban Haidai Huanggua (Cold Seaweed & Cucumber Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1/2 oz (15 g) dried wakame seaweed
- 1 English cucumber (about 8 oz / 225 g), thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 ml) granulated sugar
- 1 tsp (5 ml) chili oil or 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 clove garlic, minced
- 2 scallions, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- 1/2 tsp (3 g) kosher salt, or to taste

Instructions

1. Rehydrate the wakame: place dried wakame in a bowl, cover with cold water and soak 5–10 minutes until softened. Drain, rinse, squeeze out excess water, and roughly chop if pieces are large.
2. Prepare the cucumber: thinly slice the cucumber into rounds or half-moons. If you prefer a crisper texture, sprinkle with 1/2 tsp salt, let sit 5 minutes, then rinse and pat dry.
3. Toast sesame seeds (if not already toasted): heat a small dry skillet over medium heat, add sesame seeds and toast 1–2 minutes, stirring, until fragrant and lightly golden. Remove from heat and cool.
4. Make the dressing: in a small bowl whisk together soy sauce, rice vinegar, toasted sesame oil, sugar, minced garlic, and chili oil or red pepper flakes (if using). Taste and adjust seasoning with a little more soy or vinegar if desired.
5. Toss salad: combine the rehydrated wakame, cucumber, and sliced scallions in a mixing bowl. Pour the dressing over and toss gently to coat evenly.
6. Chill and serve: refrigerate the salad for at least 10–15 minutes to meld flavors. Before serving, sprinkle with toasted sesame seeds and adjust salt to taste. Serve cold alongside the entrée.