Japanese Cucumber Seaweed Salad
A light, umami-rich salad with crisp cucumber and tender seaweed tossed in a tangy soy-ginger dressing. Ready in 15 minutes with no cooking required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 95
- Protein
- 3g
lightfreshjapaneseveganvegetariangluten-freevegancrispy
Ingredients
- 1 oz dried wakame seaweed
- 1 whole English cucumber
- 2 tbsp rice vinegar
- 1.5 tbsp soy sauce (tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Soak wakame in cold water for 5 minutes until tender, then drain in a fine sieve.
- 2
Halve cucumber lengthwise, scoop out seeds with a spoon, then slice crosswise into thin half-moons.
- 3
Whisk rice vinegar, soy sauce, sesame oil, and ginger in a small bowl until combined.
- 4
Toss drained wakame and cucumber slices with the dressing until coated.
- 5
Transfer to a serving bowl and sprinkle sesame seeds over top.
- 6
Serve immediately while cucumber is crisp and bright.
Tools you’ll need
- fine sieve or colander
- small cutting board
- sharp chef's knife
- small bowl
- whisk
- serving bowl
- spoon
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