Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed Recipe

Name: Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cucumbers; 50 grams Wakame seaweed; 1 tbsp Soy sauce; 1 tbsp Lemon juice; 1 tbsp Sesame oil; 1/2 tsp Sugar; 1/2 tsp Gochujang; 1 dash Garlic (grated); 1 tsp White sesame seeds; 1 Green onions

Servings: persons

1
Mix the ingredients well.
2
If you have enough time, please let the seasoning chill in the fridge.
3
Peel the cucumbers, and slice diagonally.
4
Cut the wakame seaweed into bite-sized pieces.
5
Add the Step 2 ingredients into the Step 1 dressing and mix.
6
Serve on a plate, sprinkle chopped green onions on top, and it's done.
7
It's also tasty to add leafy greens, lettuce, and tofu, etc.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Cucumbers, 50 grams Wakame seaweed, 1 tbsp Soy sauce, 1 tbsp Lemon juice, and more.

Yes, Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed

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