Seaweed Salad with Cucumber and Chicken or Shrimp

Name: Seaweed Salad with Cucumber and Chicken or Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces wakame or assorted seaweeds; 2 medium to large cucumbers, preferably thin skinned, like English or Japanese; 1 pound shredded cooked chicken or roughly chopped cooked shrimp, optional; 1/2 cup minced shallot, scallion, or red onion; 3 tablespoons soy sauce; 2 tablespoons rice or other light vinegar; 2 tablespoons mirin; 2 tablespoons dark sesame oil; 1/2 teaspoon cayenne, or to taste; Salt to taste; 2 tablespoons toasted sesame seeds (page 596), optional

Servings: persons

2 ounces wakame or assorted seaweeds
2 medium to large cucumbers, preferably thin skinned, like English or Japanese
1 pound shredded cooked chicken or roughly chopped cooked shrimp, optional
1/2 cup minced shallot, scallion, or red onion
3 tablespoons soy sauce
2 tablespoons rice or other light vinegar
2 tablespoons mirin
2 tablespoons dark sesame oil
1/2 teaspoon cayenne, or to taste
Salt to taste
2 tablespoons toasted sesame seeds (page 596), optional

1
Rinse the seaweed once and soak it in at least 10 times its volume of water for 5 minutes, until tender.
2
Meanwhile, wash and dice the cucumbers; do not peel unless necessary.
3
Drain and gently squeeze the seaweed to remove excess water.
4
Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (it may be easier to use scissors than a knife) if the pieces are large.
5
Combine the cucumbers and seaweed in a bowl.
6
Add the chicken or shrimp if using.
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.

322

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 11 ingredients. The key ingredients include: 2 ounces wakame or assorted seaweeds, 2 medium to large cucumbers, preferably thin skinned, like English or Japanese, 1 pound shredded cooked chicken or roughly chopped cooked shrimp, optional, 1/2 cup minced shallot, scallion, or red onion, and more.

Yes, Seaweed Salad with Cucumber and Chicken or Shrimp falls under the Seafood 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!