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

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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