Over the past couple weeks, we’ve gone from watching the first tiny cucumber fruits plump up to having more cucumbers than we know what to do with! They’re coming out of our ears, and every fridge on the farm is stuffed with the overflow. I’ve never felt strongly one way or the other about cucumbers — their watery crunch is precisely the refreshing snack I crave in the middle of a summer day, perfect with just a sprinkle of salt and pepper or sesame seeds. But not exactly a vegetable I find myself seeking out or experimenting much with in the kitchen. Then I was introduced to this truly exceptional salad. Never thought I’d find myself jumping up and down with joy and excitement about the humble cucumber! Try it, and I think you’ll understand.
Cucumber Seaweed Salad
1 cup seaweed (nori, wakame, arame, hijiki, kombu or dulse)
1 cucumber, chopped
1 sweet pepper, chopped
1 green onion, chopped
2 tablespoons sesame seeds
1/4 cup vinegar (rice, balsamic, or apple cider)
1 tablespoon honey or sugar (optional)
1 teaspoon mustard (brown or dijon)
2 tablespoon toasted sesame oil
2 cloves garlic, minced
Soak seaweed in water for 5 minutes, cut into strips. Meanwhile, combine the cucumbers, peppers, and green onion in a bowl. Drain seaweed and squeeze out excess moisture, then add to the salad. Whisk together dressing, toss salad, garnish with sesame seeds, and chill for at least 10 minutes before serving. Great with tofu or tempeh. Yum!