Ingredients
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½ large cucumber, very thinly sliced
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Pinch of pink Himalayan salt
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3 tablespoons rice vinegar
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2 tablespoons filtered water
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½ tablespoon liquid aminos (or tamari)
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1 tablespoon dried seaweed (about 3 snack-size sheets), torn into small pieces
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1 teaspoon fresh ginger, julienned
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½ tablespoon toasted sesame oil
Instructions
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Slice the Cucumber
Thinly slice the cucumber into delicate rounds (a mandoline works beautifully here). Place the slices in a small bowl and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out excess moisture. -
Prepare the Dressing
In a separate bowl, whisk together the rice vinegar, water, liquid aminos, fresh ginger, and sesame oil until well combined. -
Soften the Seaweed
Tear the seaweed into small, thin pieces and add it to the dressing. Allow it to soak for a few minutes so it softens and infuses the liquid with flavor. Stir gently to combine. -
Assemble the Salad
Lightly squeeze any excess moisture from the cucumbers, then return them to the bowl. Pour the dressing over the cucumbers and toss gently until evenly coated. -
Serve
Serve immediately for a crisp texture, or refrigerate for 10–20 minutes to allow the flavors to deepen before serving.
Notes
*I buy the small grab and go seaweed packs (ie: sea snax)