Japanese Cucumber Seaweed Salad
Delight your taste buds with the crisp and refreshing flavors of Japanese Cucumber Seaweed Salad! This vibrant side dish combines tender, rehydrated wakame seaweed with crunchy slices of English cucumber, expertly dressed in a tangy blend of rice vinegar, soy sauce, sugar, and sesame oil. Perfectly balanced with a touch of salt and a sprinkle of toasted sesame seeds, this salad delivers an authentic taste of Japanese cuisine in just 20 minutes of prep time. Low in calories and rich in umami, it's a wholesome and versatile dish that pairs beautifully with sushi, ramen, or grilled fish. Whether served chilled or at room temperature, this seaweed salad is a must-try addition to your homemade Asian-inspired menu!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 0.5 cups dried wakame seaweed
- 2 whole English cucumbers
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
Instructions
Place the dried wakame seaweed in a bowl and cover with cold water. Let it soak for about 5-10 minutes until it rehydrates and expands. Drain the seaweed and squeeze out excess water. Set aside.
While the seaweed is soaking, wash the cucumbers thoroughly. Slice them into thin rounds, about 1/8-inch thick. If desired, you can also halve the rounds for more bite-sized pieces.
Place the cucumber slices in a bowl and sprinkle with 0.5 teaspoons of salt. Mix well and let sit for about 5 minutes to draw out excess moisture. Afterward, rinse the cucumbers under cold water and pat dry with a paper towel.
In a small mixing bowl, combine the rice vinegar, soy sauce, sugar, and sesame oil. Stir until the sugar is fully dissolved to form the dressing.
In a large salad bowl, combine the rehydrated wakame, cucumber slices, and the dressing. Toss everything well to ensure the ingredients are evenly coated in the dressing.
Sprinkle the toasted sesame seeds over the salad and give it a final toss.
Transfer the salad to a serving dish or bowl. Serve chilled or at room temperature as a refreshing side dish to any Japanese meal.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 7.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
