Time-Saving Cucumber, Wakame Seaweed and Shirasu Vinegar Toss

I love sunomo (dishes with vinegar marinades), so came up with recipe! Be sure to drain the cucumber and wakame well. You can substitute the grated ginger sold in a tube if you want. Adjust the amount of shirasu sardines to your liking. You don't have to use them. Recipe by Kumahachi

This is my family's easy vinegar dish. Recipe by Y's

The cucumbers are freshly harvested this morning!

My mother used to make this for me when I was a child and didn't like vinegar.Make sure to squeeze out the cucumber very well. For 2 servings. Recipe by suzu-ren

I love this salad!

Since I don't really like pickles, I came up with this side dish as an alternative.Either cut or crush the cucumbers -- prepare them as you'd like! Recipe by Poyo mama

The sesame oil makes this dish!Using fresh wakame or salted wakame will make it even more delicious. If you like, add grated garlic or yuzu citrus peel. Kamaboko has a savory flavor, so you don't even have to season with dashi. For 4 servings. Recipe by LaLaHappy1

Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

We eat tuna pickled with vinegar at my house! It's a good match with cucumber, wakame seaweed, or lettuce.I used lemon juice instead of vinegar The vinegar is not overpowering and it's mild. I recommend it.Drain the tuna, cucumber and wakame seaweed (or lettuce) well. Recipe by Macchinaa

I wanted to eat something refreshing and tart t complement a rich dish.I am too lazy to boil water, so I peel tomatoes like apples. It's easy to peel this way.If cucumber becomes too salty, wash it once and squeeze out the water.It's also delicious to add julienned shiso leaves. For 4 servings. Recipe by honeymit

This is a old favorite side dish at my parents' house. We have it a lot alongside rich or spicy dishes like curry rice and gyoza dumplings or oily foods.Use silken or firm tofu, whichever you prefer. If you leave the tofu in water for a while the beany smell will lessen, making it easier to eat. You can use green shiso dressing instead of ponzu sauce. In the summer, some cubed tomato is a delicious addition. Please adjust the amount of ponzu sauce depending on the size of the tofu block. Recipe by cureo

I made this easy refreshing salad again and again during summer. Even in autumn my husband asks me to make it. It's good just as it is, but I like to add the flavour of freshly ground sesame seeds. I hope you enjoy it.

This is on many restaurant menus, but I wanted to eat it at home so I made it. Sesame seeds really makes it fragrant.Adjust the amount of soy sauce to taste. The amount will depend on how much salt you use. For 2 to 3 servings. Recipe by Da-jirinchan

A quick and easy side dish. It has surprisingly reached 5,000 reviews! It was also featured in a vegetable recipe book. Thank you, everyone! The origin of this recipe: Mixing with mayonnaise is easy and tasty, but I wanted to make it a bit healthier with a namul style... though using sesame oil might defeat the purpose (^^;).

One salad that I ate at a restaurant had peeled cucumbers in it and it was very delicious, so I tried to copy it. I made Korean-style dressing and mixed it with the salad.The key is to peel the skin off the cucumbers. Recipe by Funakoko

This is a remake of a recipe from "Stock and Remake for Quick Summer Dishes". If you make the Honey Vinegar Miso Chicken Breasts -, then you can use it for dinner or bento lunch boxes for the next day. Very convenient!Use your thumbs and pointer fingers on both hands to firmly massage the whole of the chicken breast, and break up into large pieces for a soft texture. Put this over somen noodles for Chinese-style. You can also substitute boiled cabbage for the cucumber! Recipe by Mizkan

It’s good to take some vinaigrette food especially when it’s hot.

This is a homemade flavor that I've been enjoying ever since I was a kid.It's ready in no time at all, so it's very convenient when you're short on time!Spring cabbage has a soft core, so be sure to include it, but if you're using regular cabbage, cut out and discard the core.Adjust the amount of shio-kombu to your liking. Recipe by Mimosa

I just came up with this recipe.None in particular. Just toss everything together. Recipe by Yuuyuu0221

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

I looked everywhere but couldn't really find a recipe to the exact Wakame salad served in Japanese restaurants and especially those specializing in Sushi. So, I did my best to replicate it. It took me two approches of trial and error but I think I got it right.

I have been making this recipe for a long time. I thought of it on the spot. It also tastes great with mentsuyu.It becomes even more refreshing if you decrease the amount of soy sauce and increase the vinegar. Recipe by Yuuyuu0221

We use this dressing on a tuna nacho... A big seller at the restaurant I run. When we ran out of our pre made dressing, I turned to scratch and haven't ordered since.. Enjoy it on anything from sushi to a Japanese salad.

I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.In Step 1, you can use a microwave instead of a stovetop.Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Recipe by Harapekoayu

This was included in a meal I had at work and it tasted so good that I had to try it at home.I microwaved the cabbage for 3 minutes at 500 W, but you should adjust the time depending on your microwave and desired texture.Also adjust the amount of shio-kombu to taste. For 2 servings. Recipe by Taeshio

My mother always had these in the fridge. They've become sort of a comfort food for me :)

I made a variation of this side dish with Mixed Komatsuna and Boiled Eggusing bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand.Try adding some thinly sliced carrots for color. Mix the carrot with the bean sprout on the same plate and microwave. Instead of mixing everything together, leave some things to put on top as accents to make it look more appetizing. When you have lots of toppings, add some extra seasoning. For 3 to 4 servings. Recipe by miyuki12

I mixed cucumbers with konbu-cha to prepare instant pickles, but I thought it might also make a good little appetizer if I also added garlic.Water will come out of the cucumbers over time, so mix in the konbu-cha and garlic just before serving. Recipe by Poron526