Harusame Salad

Ingredients

• 4.2 oz dried glass/cellophane noodles (harusame)
• 2 Tbsp dried wakame seaweed
•  Japanese or Persian cucumber
• 1/3 carrot
• 1/2 tsp Diamond Crystal kosher salt (for the carrot and cucumber)
• 3 slices Black Forest ham (skip for vegetarian/vegan)
• 2 tsp toasted white sesame seeds

For the Dressing

• 3 Tbsp rice vinegar (unseasoned)
• 2½ Tbsp soy sauce (use GF soy sauce for gluten-free)
• 1 Tbsp sugar
• 1 Tbsp toasted sesame oil
• 1 Tbsp neutral oil
• 1/8 tsp Diamond Crystal kosher salt
• 1/8 tsp freshly ground black pepper

Instructions 

1. Gather all the ingredients.
2. Follow the package instructions to rehydrate 4.2 oz dried glass/cellophane noodles (harusame). My package says to boil the noodles for 4 minutes. Rinse under cold water to remove the starch. Drain well so excess water doesn‘t dilute the dressing. Cut the noodles into shorter lengths, if you‘d like.
3. Rehydrate 2 Tbsp dried wakame seaweed in water for 15 minutes. Squeeze the water out and set aside.
4. Cut 1 Japanese or Persian cucumber in half lengthwise and thinly slice diagonally.
5. Cut ⅓ carrot into thin slabs, then cut into julienne strips.
6. Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then, quickly rinse off the salt and squeeze the liquid out. Set aside.
7. Cut 3 slices Black Forest ham into julienne strips. Now, all the ingredients are ready.

To Make the Salad

1. In a medium bowl, combine the dressing ingredients: 3 Tbsp rice vinegar (unseasoned), 2½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp toasted sesame oil, 1 Tbsp neutral oil, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Whisk it all together.
2. In a large bowl, add the harusame noodles, vegetables, ham, wakame, and 2 tsp toasted white sesame seeds. Pour the dressing on top and toss it all together. Chill the salad in the refrigerator for at least 30 minutes before serving.