Go Back

Japanese Cucumber and Seaweed Salad

A light and refreshing salad featuring crisp cucumbers and tender seaweed, enhanced by a tangy dressing and topped with sesame seeds and green onions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Japanese cucumbers, thinly sliced
  • 1 cup dried wakame seaweed Soak in water for about 10 minutes before use.
Dressing Ingredients
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce Use non-alcoholic soy sauce for gluten-free.
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar Whisk until dissolved.
Toppings
  • 1 tablespoon toasted sesame seeds
  • 2 pieces green onions, chopped

Method
 

Preparation
  1. Start by soaking the dried wakame seaweed in a bowl of water for about 10 minutes until it’s fully rehydrated. Once it’s plumped up, drain and set aside.
  2. While the seaweed is soaking, take your Japanese cucumbers and slice them thin. You can use a mandoline slicer if you prefer even pieces!
  3. In a small bowl, mix together the rice vinegar, soy sauce, sesame oil, and sugar. Whisk it until the sugar dissolves completely.
  4. In a large bowl, combine the sliced cucumbers and rehydrated wakame. Pour the dressing over the top and toss gently until everything is evenly coated.
  5. Finish off with a sprinkle of toasted sesame seeds and chopped green onions. Give it one last gentle toss.
  6. For the best flavor, let the salad chill in the refrigerator for about 10-15 minutes before serving.
  7. Serve chilled, and enjoy this healthy, vibrant dish at your next family gathering!

Notes

Store in an airtight container for up to 2 days; keep the dressing separate until serving to maintain freshness. Best served cold or at room temperature. Avoid soaking the seaweed too long to prevent mushiness.