Name: Wakame-Cucumber Salad
Yield: 4 Servings
Ingredients: 1 oz. dried wakame; ½ cup distilled white vinegar; ⅔ cup sugar; 3 tablespoons kosher salt; 1 teaspoon black peppercorns; ½ English hothouse cucumber or 2 kirby cucumbers, sliced ¼” thick; ¼ medium daikon (Japanese white radish; about 6 oz.), peeled, thinly sliced

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Gentl & Hyers

Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.

Recipe notes