Soak wakame in water for about ten minutes to rehydrate.

Drain well and transfer to a medium bowl. If necessary remove any tough stems and chop into one inch pieces.

Peel the cucumbers, slice into half moons and place in a separate bowl.

Sprinkle cucumbers with salt and massage gently.

After about five minutes gently squeeze out any excess water from cucumbers and place them into the bowl with the wakame.

Add coconut vinegar, agave and optional ginger to bowl and mix to combine thoroughly.

Allow to sit for at least five minutes so the cucumbers marinade and become softened.

Before serving drain off the liquid and place on individual dishes.