Servings 2 - 4

If you're looking for a light, refreshing dish that's packed with flavour and nutrients, this Wakame Seaweed Salad is just what you need. This simple yet delicious salad combines the unique texture and taste of wakame seaweed with crisp cucumbers and a tangy, umami-rich dressing. It's not only easy to make but also extremely versatile - perfect as a side for sushi, grilled fish or enjoyed on its own for a light lunch.

Ingredients:

• 1/4 cup dried wakame seaweed

• 1 cucumber, thinly sliced

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon sugar (optional)

• 1 tablespoon sesame seeds, toasted

• 1 tablespoon chopped spring onions (optional)

Instructions:

1. Rehydrate the Wakame: Start by placing the dried wakame in a bowl of warm water. Let it soak for about 5-10 minutes or until it expands and softens. Once rehydrated, drain the wakame and gently squeeze out any excess water. If the pieces are large, you can roughly chop them into smaller, bite-sized pieces.

2. Prepare the Cucumber: While the wakame is soaking, thinly slice the cucumber. Using a mandoline makes this step quick and easy, but a sharp knife works just as well. For smaller bites, you can halve the cucumber lengthwise before slicing.

3. Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil and sugar (if using). Stir until the sugar fully dissolves. 

4. Assemble the Salad: In a large bowl, combine the rehydrated wakame and sliced cucumber. Pour the dressing over the top and toss gently to ensure everything is well coated.

5. Garnish and Serve: Sprinkle the toasted sesame seeds over the salad. Serve the salad immediately or chill it in the fridge for a few minutes before serving to allow the flavours to meld.

Give this recipe a try and let it become a staple in your healthy eating repertoire. Your taste buds - and your body - will thank you!