Wakame algae and cucumber salad

Today we will use wakame algae to create a fresh and light salad, perfect for summer.
Here is the recipe for making wakame seaweed and cucumber salad.

Wakame algae, with its sweet and delicate flavour, is a particularly tender seaweed and is therefore also suitable for raw preparations. In fact, eating it raw, e.g. in salads, keeps its nutritional and beneficial properties intact.

We have chosen to suggest a recipe for a wakame algae salad because it is an algae that goes well with almost all vegetables and is also suitable for those who are not very familiar with algae in cooking.

Ingredients:
> 25 g wakame

> 2 cucumbers cut into slices

> 1½ teaspoons brown rice vinegar

> ¼ teaspoon grated ginger

> 2 tablespoons of shoyu (soy sauce)

> 1 handful of sesame seeds and sunflower seeds ( as desired)

> acqua

Preparation:
Let the seaweed soak for about ten minutes and start preparing the cucumbers by cutting them into not too thin slices.

Then we start by preparing an emulsion with the shoyu soy sauce, rice vinegar and ginger. To do this, simply pour these three ingredients into a glass jar and, after tightly closing the lid, shake well to combine the ingredients. In this way we will quickly obtain our emulsion which we will later use to dress our salad.

Once the wakame seaweed has been drained, the central rib must be removed because it is the most fibrous part. As soon as this is done, we can cut them into irregular pieces either by tearing them by hand or by cutting them roughly with a knife.

To finish, we take a nice salad bowl and put together the cucumbers, wakame seaweed and add sesame and sunflower seeds to taste. Now pour the previously prepared emulsion over everything and mix. Let it sit for about 15 - 20 minutes to allow the wakame seaweed and cucumber salad to take on flavour, then serve.

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