Wakame-and-Cucumber Salad Recipe

Name: Wakame-and-Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces wakame seaweed; 1/4 cup rice vinegar; 1 tablespoon fresh lime juice; 1 tablespoon yellow miso paste; 1 tablespoon finely grated ginger; 1 teaspoon honey; 1/2 cup vegetable oil; 1 teaspoon toasted sesame oil; salt, for seasoning; 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber); 2 thinly sliced scallions

Servings: persons

2 ounces wakame seaweed
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon yellow miso paste
1 tablespoon finely grated ginger
1 teaspoon honey
1/2 cup vegetable oil
1 teaspoon toasted sesame oil
salt, for seasoning
6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
2 thinly sliced scallions

1
Bring a medium saucepan of water to a boil.
2
Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes.
3
Drain the wakame, rinse under cold water and pat dry.
4
Remove any tough ribs from the wakame and thinly slice.
5
In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey.
6
Whisk in vegetable oil and toasted sesame oil and season with salt.
7
Add the wakame along with cucumbers and scallions and toss well.
8
Garnish with toasted sesame seeds and serve right away.

311

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.

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 seaweed, 1/4 cup rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon yellow miso paste, and more.

Yes, Wakame-and-Cucumber Salad 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.

Wakame-and-Cucumber Salad

How did you like this recipe?

Frequently Asked Questions