Ingredients
Directions
Salt the cucumbers: Add the cucumbers to a bowl and sprinkle a little salt over top of them, tossing and sprinkling again to cover all of the cucumbers so they release their water. Let them sit for 5–10 minutes then, with clean hands, squeeze them in batches (as much as can fit into your hands) over the sink to release as much water as possible. Transfer them to a clean bowl once squeezed.
Add the torn nori sheets and bell pepper to the bowl and toss.
Whisk the marinade ingredients together in a small bowl. Pour over the cucumber mixture and mix together. Toss.
Sprinkle with sesame seeds.
Store in the refrigerator until ready to consume.
Chef's Notes
Substitutions
Use yellow, green, or orange bell pepper in place of red bell pepper.
Substitute arame in place of wakame.
Using Wakame or Nori Sheets
These come in dried form. Once you add them to the cucumbers with the marinade, they’ll rehydrate and soften.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the marinade ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Salt the cucumbers: Add the cucumbers to a bowl and sprinkle a little salt over top of them, tossing and sprinkling again to cover all of the cucumbers so they release their water. Let them sit for 5–10 minutes then, with clean hands, squeeze them in batches (as much as can fit into your hands) over the sink to release as much water as possible. Transfer them to a clean bowl once squeezed.
Add the torn nori sheets and bell pepper to the bowl and toss.
Whisk the marinade ingredients together in a small bowl. Pour over the cucumber mixture and mix together. Toss.
Sprinkle with sesame seeds.
Store in the refrigerator until ready to consume.