Soak the wakame in water to rehydrate. Chop into bite-sized pieces. Cut the cucumber lengthwise in half, then thinly slice diagonally.
Shred the lettuce into bite-sized pieces. Chop the Japanese leek into 3-cm matchsticks, or thinly slice the onion into wedges.
Combine all of the ♣ ingredients in a bowl, add the wakame and vegetables, then toss right before serving.
Story Behind this Recipe
When I used the leftover sauce from making Bibimbap Soumen (Recipe ID: 1129057), it turned into a Korean-style salad. It's even more delicious topped with shredded chili pepper and toasted sesame seeds.
Be sure to drain excess water from the wakame and vegetables. If you don't have any mentsuyu, substitute with 1 tablespoon soy sauce with a small amount of sugar. If the Japanese leek is spicy, soak it in water for 10 minutes to reduce the harshness.