This is hands down my favorite hot weather snack. Is it hot where you are? It’s about 95 degrees here and I have about a million cucumbers growing in my garden. Sadly, in this heat, the cucumbers are about all I have growing at the moment. But I’ll take my cucumbers and be happy about them. And make salad.
This one is generally in my fridge all summer long because it’s just so quick and easy and it keeps for days. I also find that it’s a great way to add in sea vegetables. They’re not necessary here… the cucumbers are delicious on their own. But sea vegetables are really healthy for you… give them a try.
I usually eat this alone (standing up) but these cucumbers also work great as a condiment for sandwiches, burgers… an easy side to go along with whatever you’re grilling (although for a grilling side, replace wakame with red onion slices). Best served icy cold.
serves 1 as a snack/side dish, serves 2-4 as a condiment for sandwiches, etc
1 medium sized cucumber, peeled only if you prefer
2 tablespoons rice vinegar
1/2 teaspoon agave syrup, or sugar
a couple of pinches of salt
1 teaspoon wakame flakes (or arame, or hiziki), optional
1/2 teaspoon sesame oil (optional)
1 teaspoon toasted sesame seeds
Slice cucumber into very thin coins using a mandoline (if you have one).
In a small bowl mix together cucumbers, rice vinegar, agave, salt, and toss gently. Place in the refrigerator for 5 or 10 minutes (you can also leave them there for at least a day).
Dehydrate your wakame flakes by placing them in a small bowl and covering them with water. They will increase to about 10 times the size they were as dried flakes and the will take less than a minute to rehydrate.
Remove cucumbers from the refrigerator, mix in the rehydrated wakame flakes (leaving excess water from the wakame bowl behind). drizzle with a bit of sesame oil, and top with toasted sesame seeds.
You can make these ahead and store in the refrigerator for a couple of days.