- 2 small Persian seedless cucumbers, unpeeled
- 1 tablespoon dried wakame seaweed
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Soak dried wakame seaweed in hot water, drain well.
Slice the cucumbers into thin rounds. Sprinkle with salt and set aside for 20 minutes. Squeeze out extra liquid from the cucumber slices with your fingers.
Mix vinegar and sugar in a bowl. Add wakame seaweed and cucumber slices and mix well. Refrigerate for half an hour and serve.