If you like cucumbers you will enjoy this simple salad. It’s fast and easy to make and all it takes is a handful of ingredients. If you can’t get seasoned rice vinegar (the best choice) you can use white vinegar with a splash of cider vinegar.
I served this salad as a side dish to compliment the rest of my Korean inspired dinner Chicken Bulgogi, Spicy Tofu, Rice and of course Kim Chi (store bought).
*To prepare the wakame; soak in cold tap water until soft and rehydrated, then cut into desired pieces.
2 whole English cucumbers, sliced thin
½ grated carrot
½ cup seasoned rice vinegar
½ cup sugar
2 tsp. kosher salt
Place vinegar, sugar and salt in a small sauce pan and heat to dissolve sugar. Set aside and let cool.
Cut ends of cucumber and discard. Slice into 1/8th inch rounds or thinner if you prefer. Pour the (cooled to room temperature) vinegar mixture over cucumbers and toss to mix. Place in the refrigerator for at least an hour or until ready to serve.