KYURI ZUKE (Japanese pickled cucumbers, about 3 cups)
3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed
1/3 cup dried wakame (seaweed) soaked in water for 10 minutes and roughly chopped
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 small carrot, grated
1. Break cucumbers by hand into small, bite-sized pieces; toss in a large bowl with wakame, soy sauce, vinegar and carrots. Continue tossing until cucumbers release some of their liquid, 2 to 3 minutes. Cover with plastic wrap and refrigerate for 15 minutes. Serve chilled.
from Saveur Magazine