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Japanese-Inspired Cucumber Salad
Ingredients
  • 1 pound Persian or mini cucumbers (5 or 6)
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon dried wakame
  • ¼ cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • ½ teaspoon hondashi, or ¾ teaspoon fish sauce
  • ½ teaspoon granulated sugar
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 2 medium scallions
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons fresh mint leaves
  • 1 tablespoon toasted sesame seeds, divided
  • ¼ to ½ teaspoon Asian chile oil, such as La-Yu (optional)
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