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 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)

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

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* 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: 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.

Seaweed Salad with Cucumber

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