2 Japanese or Persian cucumbers, peeled and thinly sliced into rounds
1 heaping tablespoon dried wakame seaweed
4 tablespoons unseasoned rice vinegar
1 tablespoon cane sugar
1 teaspoon sea salt divided into 1/2 teaspoon portions (1/2 teaspoon for the cucumbers and 1/ 2 teaspoon for the dressing)
1/2 teaspoon soy sauce (use Tamari for gluten-free version)
1/2 teaspoon toasted sesame seeds
In a small bowl, soak the dried wakame seaweed in water to rehydrate it. Set aside for 10 minutes.
While the seaweed is rehydrating, prepare the salad dressing. In a small bowl, combine the rice vinegar, sugar, 1/2 teaspoon sea salt, and soy sauce. Whisk until the sugar and sea salt have dissolved. Set aside.
In a small bowl, place the sliced cucumbers and sprinkle them with 1/2 teaspoon sea salt. Gently rub the salt into the cucumbers and set it aside for 5 minutes to help draw some of the liquid out of the cucumber.
Once you are ready to assemble the salad, drain and squeeze the water out of the wakame seaweed and cucumber and place them in a medium mixing bowl. Add the dressing and let sit for a few minutes. When ready to eat, plate and top with toasted sesame seeds.