Low Sodium Japanese Cucumber Seaweed Salad
Indulge in the refreshing and subtly savory flavors of this **Low Sodium Japanese Cucumber Seaweed Salad**, a healthy twist on the classic Japanese side dish. Perfectly balanced with tender rehydrated wakame seaweed, crisp slices of Japanese cucumber, and a tangy rice vinegar dressing heightened by a hint of toasted sesame oil and sweetness from sugar, this salad is a feast for both your palate and your well-being. Garnished with scallions and roasted sesame seeds for added texture and aroma, this salad is rich in umami yet intentionally low in sodium—ideal for those embracing lighter, heart-healthy options. With just 20 minutes of prep time and no cooking required, this chilled delicacy makes for the perfect appetizer or side dish for sushi nights, bento boxes, or any Asian-inspired meal. Simple, nutritious, and bursting with flavor, this salad brings the vibrant taste of Japan to your table effortlessly.
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Recipe Information
Ingredients
- 1 cup dried wakame seaweed
- 2 medium Japanese cucumber
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 tablespoon white sesame seeds
- 2 stalks scallions
Instructions
Place the dried wakame seaweed in a medium bowl filled with cold water. Allow it to soak for 10 minutes or until it expands and becomes tender.
While the seaweed is soaking, wash and thinly slice the Japanese cucumbers. Aim for slices approximately 1/8 inch thick.
Drain the rehydrated wakame seaweed and squeeze out any excess water. Chop the seaweed into bite-sized pieces if needed.
Slice the scallions thinly, using both white and green parts.
In a small bowl, combine rice vinegar, toasted sesame oil, and sugar, stirring until the sugar dissolves completely.
In a large mixing bowl, combine the sliced cucumbers, wakame seaweed, and sliced scallions.
Pour the rice vinegar dressing over the cucumber and seaweed mixture. Toss well to ensure all the ingredients are evenly coated.
Sprinkle the sesame seeds over the salad and give a final toss.
Allow the salad to sit for at least 5 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 17.5 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3071 mg | 65% | |
*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.
