Seaweed Salad with Cucumber Recipe

Name: Seaweed Salad with Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce wakame or assorted seaweeds; 1/2 pound cucumber, preferably thin skinned, like Kirby, English, or Japanese cucumber; Salt if necessary; 1/4 cup minced shallot, scallion, or red onion; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar or other light vinegar; 1 tablespoon mirin; 1 tablespoon sesame oil; 1/4 teaspoon cayenne, or to taste; 1 tablespoon toasted sesame seeds (optional)

Servings: persons

1
Rinse the seaweed once and soak it in at least ten times its volume of water.
2
Wash and dice the cucumber; do not peel unless necessary.
3
(You can salt it if you like; see the preceding recipe.)
4
When the seaweed is tender, 5 minutes later, drain and gently squeeze the mixture to remove excess water.
5
Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (you can use scissors, which you may find easier) if the pieces are large.
6
Combine the cucumber and seaweed mixture in a bowl.
7
Toss with the remaining ingredients except the sesame seeds; taste and add salt or other seasonings as necessary and serve garnished with the sesame seeds if you like.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 ounce wakame or assorted seaweeds, 1/2 pound cucumber, preferably thin skinned, like Kirby, English, or Japanese cucumber, Salt if necessary, 1/4 cup minced shallot, scallion, or red onion, and more.

Yes, Seaweed Salad with Cucumber 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.

That's it — enjoy your meal!

Seaweed Salad with Cucumber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions