Updated: Apr 27, 2020
Here is another variation on my cucumber salad that was posted last month.
4 large English cucumbers, sliced in long matchsticks
12 to 18 radishes, cut into matchsticks
1 large red onion, thinly sliced
6 to 8 pieces of Wakame Seaweed
2 tablespoons of sea salt
2 tablespoons of rice vinegar
2 tablespoons of lemon juice
2 teaspoon of agave
2 teaspoons of toasted sesame seeds
1/2 teaspoon red pepper flakes
1/4 cup of apple cider vinegar
1 teaspoon of dill
1 teaspoon of ground ginger
In a medium bowl whisk together the apple cider vinegar, dill, ginger, and a cup of water. Add onions and place in the fridge for at least an hour.
In another medium bowl place cucumber, radishes, and 1 tablespoon of salt toss, and place in the fridge for an hour.
In another bowl filled with water place wakame until soft, about 15 minutes.
In a large bowl whisk together the remaining ingredients. Using a slotted spoon remove onions from marinade and add to the bowl, toss to coat.
Drain cucumbers and radishes, add to the bowl, toss.
Now drain wakame, slice into ribbons and add to salad.