Sushi Bar Cucumber and Seaweed Salad

Do not  wait until you hit up your favorite sushi joint to enjoy this incredibly fresh, healthful side dish. It’s perfect alongside grilled meats and fish, or bulked up with brown rice and edamame as a vegetarian main dish!

2 English hothouse cucumbers, sliced crosswise 1/4" thick

1 tbsp kosher salt

1/3 cup Pacific Arame seaweed

3 tablespoons seasoned rice vinegar

1 tbsp sugar

1 tsp Shaoxing or other rice wine or sake

2 tablespoons toasted sesame seeds

2 scallions, sliced thin

Toss cucumbers and salt in a medium bowl; let stand 10 minutes. Drain, rinse under cold water, and squeeze well to remove as much excess moisture as possible.

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

Whisk vinegar, sugar, and wine in a medium bowl. Add cucumbers, seaweed, scallions, and sesame seeds and toss to coat.

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.