Wakame-Cucumber Salad

Jiyeon Lee

4 servings

Ingredients

1 ounce dried wakame

1/2 cup distilled white vinegar

2/3 cup sugar

3 tablespoons kosher salt

1 teaspoon black peppercorns

1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4" thick

1/4 medium daikon (Japanese white radish; about 6 ounces), peeled, thinly sliced

Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.

Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.

Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.

Do ahead: Salad can be made 3 days ahead; keep chilled.