Wakame-Cucumber Salad

Directions

1. 1.

   Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.

2. 2.

   Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.

3. 3.

   Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.

4. 4.

   Do ahead: Salad can be made 3 days ahead; keep chilled.