Seaweed and Cucumber Crunch Salad

Ingredients

Estimated total cost: €2.22 · €0.56/serving

• 1 ounce of dried wakame seaweed (rehydrate in cold water for 10 minutes before using)Est. price €1.20–€2.50
• 1/2 cup of pure distilled white vinegar (use a non-reactive container when marinating)Est. price €0.15–€0.40
• 2/3 cup of fine granulated sugar (stir continuously until fully dissolved)Est. price €0.20–€0.50
• 3 tablespoons of flaky kosher salt (adjust seasoning to taste)Est. price €0.10–€0.25
• 1 teaspoon of whole black peppercorns (crush slightly for more flavor)Est. price €0.05–€0.15
• 1/2 of an English hothouse cucumber or 2 kirby cucumbers, sliced thinly at 1/4 inch (pat dry with paper towels to remove excess moisture)Est. price €0.40–€0.80
• 1/4 of a medium daikon, a Japanese white radish weighing about 6 ounces, thinly peeled and sliced (marinate in vinegar mixture for at least 1 hour for optimal flavor)Est. price €0.12–€0.18

Steps

1. 1

   Begin by placing the wakame in a small bowl filled with cold water and allow it to soak for 20 minutes. After soaking, drain the wakame and gently squeeze it to eliminate any excess water. Proceed by cutting the wakame into pieces that are approximately 1-2 inches in size.

2. 2

   Begin by combining vinegar, sugar, salt, peppercorns, and 2 cups of water in a medium saucepan. Bring the mixture to a boil while whisking to ensure that the sugar and salt dissolve completely. Allow the mixture to cool down once it reaches a boil.

3. 3

   In a medium bowl, mix together wakame, cucumber, daikon, and pickling liquid. Cover the bowl and refrigerate for a minimum of 24 hours. Before serving, make sure to drain any extra liquid from the mixture.

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• Cultural note

  Seaweed is a staple in many Asian cuisines, known for its unique umami flavor and nutritional benefits. This salad likely draws inspiration from Japanese cuisine, where seaweed salads are popular. Daikon radish is commonly used in various Asian dishes, adding a crisp texture and mild flavor.

• Seasonal note

  Seaweed and cucumber are typically in season during the spring and summer months, making this salad ideal for warmer weather. Daikon radish is commonly available in the fall and winter, adding a refreshing crunch to the dish during colder seasons.

• Health note

  This Seaweed and Cucumber Crunch Salad is low in calories and fat, making it a light and healthy option. It is a good source of fiber, vitamins A and C from the vegetables, and offers a moderate amount of sodium, suitable for those watching their salt intake.