Fred learns how to make Cucumber, Radish and Seaweed Salad in this edition of Edible Whole Foods.
Cucumber, Radish and Seaweed Salad
Serves 4 to 6
Noodle-like black seaweed strands make this strikingly colorful salad a healthful side dish
for pairing with fish, grilled meals or Asian noodle dishes. The salad benefits from at least
30 minutes in the refrigerator to marinate in the vinaigrette.
1 cup (½ ounce) dried arame seaweed
2 large cucumbers, halved lengthwise and thinly sliced
1 bunch small red radishes (about 8 radishes), trimmed and quartered
2 tablespoons unseasoned rice vinegar
2 teaspoons reduced-sodium tamari
2 tablespoons black or white sesame seeds, toasted and cooled (optional)
Soak arame in cold water until tender, about 15 minutes. Drain and transfer to a large bowl. Add cucumbers, radishes, rice vinegar and tamari and toss to combine. Cover and chill for at least 30 minutes. Just before serving, toss vegetables again with dressing that has settled at the bottom of the bowl and sprinkle sesame seeds on top.