Salad Harusame (Salad Mie Gelas Jepang)

Instructions

1. Before You Start…Please note that this recipe requires 30 minutes of chilling time. Gather all the ingredients.
2. Follow the package instructions to rehydrate 4.2 oz dried glass/cellophane noodles (besarame). 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.
8. 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.
9. 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.
10. You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.