Cucumber & Seaweed Salad

Recipe adapted from Everyday Harumi

serves 4

Ingredients

1/4 oz dried wakame seaweed

2 Japanese cucumbers

2/3 cup of rice vinegar, seasoned

grated fresh ginger - to taste

Directions

1. Wash and soak the seaweed for 10 minutes, then cute into bite-size pieces.

2. Cut the cucumber in half lengthwise and slice diagonally into pieces.

3. Place in a bowl, spinkle some salt over the slices, lave for 10 minutes.  Then squeeze firmly and place in a clean bowl.

4. Combine a pinch of salt and seasoned vinegar in a bowl and mix well, then add the cucumber and seaweed and leave in the refrigerator to chill.

5. Serve in small dishes with a pat of grated ginger on top.