Wakame, Bean Thread & Cucumber Salad Serves 4 Delicious, light and easy to prepare, this Vietnamese inspired noodle salad makes a refreshing meal on hot summer days. Sea palm fronds or Atlantic kelp may be substituted for the wakame.

Prep Time: 10 to 15 minutes
Cooking Time: 3 minutes


2 ounces dried bean thread noodles


4 tablespoons cider vinegar


3 tablespoons soy sauce


2 tablespoons honey


1/4 tablespoon sesame oil


1 green onion, chopped


1 cucumber, peeled, seeded and sliced


1/2 cup thinly sliced carrots


1/2 red bell pepper, sliced into strips

1. Boil bean threads and wakame in three cups of water for three minutes. Drain bean threads and rinse them in cold water. Cut the wakame into thin strips 2 to 3 inches long by 1/8-inch wide.

2. To make salad dressing: Combine vinegar, soy sauce, honey and sesame oil in a small jar and shake vigorously.

3. Toss wakame strips, chopped onion and bean threads together with the dressing in a large salad bowl. Let marinate 30 minutes in refrigerator. Before serving add cucumber, carrots and red bell pepper and toss.