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 or 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.
- 1 medium-sized cucumber, peeled only if you prefer
- 2 tablespoons rice vinegar
- ½ teaspoon agave syrup or sugar
- 1 teaspoon sesame seeds
- Sea salt
- 1 teaspoon wakame flakes (or arame, or hiziki) (optional)
- ½ teaspoon sesame oil (optional)
- Slice the cucumber into very thin coins using a mandolin (if you have one).
- In a small bowl mix together the cucumber slices, rice vinegar, agave, and a pinch of salt, and toss gently. Place in the refrigerator for 5 or 10 minutes or up to a day.
- Rehydrate your wakame flakes, if using, 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 they will take less than a minute to rehydrate.
- Remove the cucumbers from the refrigerator and mix in the rehydrated wakame flakes, leaving excess water from the wakame bowl behind. Drizzle with a bit of sesame oil, if desired, and top with the toasted sesame seeds. You can make this ahead and store in the refrigerator for a couple of days.