Cucumber Salad With Seaweed

• 1 1/2 pounds Kirby cucumbers, sliced paper thin
• 2 1/4 tablespoons salt
• 1/4 cup fuero wakame (dried green seaweed strips), reconstituted in 1 cup water
• 1/2 cup Sunomono Su Konbudasi (vinegar-and-kelp sauce; see note)
• 2 to 4 teaspoons sugar
• 6 lemon slices
• 1 tablespoon sesame seeds, toasted

1. In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes.
2. Fill the bowl with cold water and strain.
3. Strain the seaweed.
4. In a clean bowl, combine the vinegar sauce and sugar to taste.
5. Toss in the cucumbers and the seaweed until well combined with the sauce.
6. Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.

cucumbers, salt, fuero wakame, kelp sauce, sugar, lemon slices, sesame seeds

Taken from cooking.nytimes.com/recipes/6889 (may not work)