Food Recipes Salads Vegetable Salads Wakame-and-Cucumber Salad 4.0 (2,946) 1 Review Kacie Loparto harvests seaweed along Maine's coast and sells it at farmers' markets and on her website, shesellsseaweed.com. She especially loves wakame mixed with miso, ginger and cucumber. More Great Salads By Kacie Loparto Updated on June 12, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Kate Mathis Active Time: 20 mins Total Time: 40 mins Yield: 4 Ingredients 2 ounces wakame seaweed 1/4 cup rice vinegar 1 tablespoon fresh lime juice 1 tablespoon yellow miso paste 1 tablespoon finely grated ginger 1 teaspoon honey 1/2 cup vegetable oil 1 teaspoon toasted sesame oil salt, for seasoning 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber) 2 thinly sliced scallions Directions Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes. Drain the wakame, rinse under cold water and pat dry. Remove any tough ribs from the wakame and thinly slice. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away. Originally appeared: April 2011 Rate It Print