Japanese Cucumber Salad

Instructions

1. Prepare the cucumbers
   Thinly slice the cucumbers using a mandoline or sharp knife to about 1/8 inch thickness. If using English cucumbers, you can leave the skin on for color. Place the sliced cucumbers in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
2. Make the dressing
   In a small bowl, combine rice vinegar, sugar, soy sauce, and grated ginger. Stir until the sugar is completely dissolved. If using wakame seaweed, rehydrate it in cold water for 5 minutes, drain well, and chop finely before adding to the dressing.
3. Drain and dry the cucumbers
   After 10 minutes, gently squeeze the cucumbers to remove excess water. Pat dry with paper towels and transfer to a medium-sized mixing bowl.
4. Combine and marinate
   Pour the dressing over the cucumbers, add the sliced shallot and red pepper flakes (if using). Toss gently to combine. Cover and refrigerate for at least 10 minutes or up to 1 hour to allow flavors to meld together.
5. Serve
   Just before serving, sprinkle with toasted sesame seeds. Serve chilled as a refreshing side dish that pairs perfectly with grilled meats, fish, or as part of a Japanese meal.