Gentl & Hyers
Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.
Ingredients
4 Servings
1
oz. dried wakame
½
cup distilled white vinegar
⅔
cup sugar
3
tablespoons kosher salt
1
teaspoon black peppercorns
½
English hothouse cucumber or 2 kirby cucumbers, sliced ¼” thick
¼
medium daikon (Japanese white radish; about 6 oz.), peeled, thinly sliced
Preparation
Step 1
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.
Step 2
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.
Step 3
Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
Step 4
DO AHEAD: Salad can be made 3 days ahead; keep chilled.
Nutrition Per Serving
Calories (kcal) 179 Fat (g) 1 Sodium (mg) 4788 Carbohydrates (g) 39 Dietary Fiber (g) 3 Total Sugars (g) 33 Protein (g) 3 Saturated Fat (g) 0 Cholesterol (mg) 0
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