Cucumber, Arame & Radish Salad

Serves: 6

Ingredients

• • 1 lb. cucumbers, peeled if the skins are tough and sliced very thin
  • ½ cup radishes, sliced very thin
  • 1 tsp. sea salt
  • ¼ cup  Arame, soaked for 10 minutes in cold water
  • 1 each red onion, thinly sliced

• ½ cup  fresh cilantro chopped
• 2 Tbsp lemon juice
• 1 Tbsp cider vinegar, raw
• 1 Tbsp olive oil
• ½ teaspoon toasted sesame oil
• Salt & fresh pepper

Method

1. Peel cucumbers. Slice cucumbers in half lengthwise and remove the seeds. Slice cucumbers into thin moon shaped slices. Place cucumbers in colander, sprinkle with salt and let cucumbers to stand for about 20 minutes while you prepare the rest of the ingredients.
2. Place Arame in bowl and cover with cold water. Soak arame for 15 minutes, drain, and squeeze out excess liquid and chop up. Do not let arame over soak or it will lose its flavor.
3. Slice radishes into thin slices.
4. When cucumber are done draining, pat off excess water with a clean kitchen towel.
5. Place cucumber in a bowl and combine with arame, sliced radishes, onions, cilantro, lemon juice, vinegar, olive oil and toasted sesame oil. Add salt & fresh ground pepper if necessary. Toss to mix well. Taste for salt and tartness, adjusting if necessary.

Chef Notes

Serve salad with poached salmon, grilled shrimp or your favorite bean based burger.