Japanese Sunomono Salad

Instructions

1. Soak the dried wakame seaweed in a bowl of cold water for 10 minutes until rehydrated. Drain well and set aside.
2. Thinly slice the cucumbers using a mandolin or a sharp knife. If using Japanese cucumbers, there's no need to peel them. For English cucumbers, partially peel if desired.
3. In a large bowl, mix the sliced cucumbers with salt, tossing to coat evenly. Let sit for 5 minutes to draw out excess water.
4. Rinse the cucumbers under cold water to remove the salt, then gently squeeze out the excess liquid. Pat dry with paper towels.
5. In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar has dissolved.
6. Add the drained cucumbers, rehydrated wakame, and optional red onions and ginger to the bowl with the dressing. Toss everything together until well combined.
7. Transfer the salad to a serving bowl and sprinkle with toasted sesame seeds.
8. Refrigerate the salad for at least 15 minutes before serving to enhance the flavors.