Wakame Cucumber Salad
A refreshing Japanese seaweed salad with crisp cucumbers, tangy rice vinegar, and a hint of sesame. Ready in 15 minutes with minimal prep.
- Total time
- 15 min
- Servings
- 4
- Calories
- 75
- Protein
- 3g
Ingredients
- ½ cup dried wakame seaweed
- 1 whole English cucumber
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1 tsp sesame seeds
Instructions
- 1
Pour 1 cup water into a small bowl. Add wakame and let soak until tender, about 5 minutes.
- 2
Halve the cucumber lengthwise, then slice crosswise into thin half-moons about 1/8-inch thick.
- 3
Drain wakame well in a fine-mesh strainer, pressing gently to remove excess water.
- 4
Whisk rice vinegar, soy sauce, and sesame oil in a large bowl until combined.
- 5
Add wakame and cucumber to the dressing. Toss gently until evenly coated, about 1 minute.
- 6
Divide among bowls. Sprinkle sesame seeds over top and serve immediately.
Tools you’ll need
- small bowl
- fine-mesh strainer
- cutting board
- sharp knife
- large bowl
- whisk
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