Nut-Free Japanese Cucumber Seaweed Salad
Delight in the fresh, vibrant flavors of this Nut-Free Japanese Cucumber Seaweed Salad—a healthy, quick-to-prepare dish perfect for anyone seeking a light yet satisfying starter or side. This recipe highlights the natural crunch of thinly sliced English cucumber paired with the unique texture of hydrated wakame seaweed, all brought to life by a tangy and umami-rich dressing made from rice vinegar, soy sauce, sesame oil, and a touch of sugar. Toasted sesame seeds and finely chopped green onion add a fragrant, nut-free crunch and a subtle oniony flair to each bite. Ready in just 15 minutes, this refreshing salad is beautifully balanced, visually appealing, and packed with nutrients, making it a go-to option for both everyday meals and Japanese-inspired feasts. Perfect for those following nut-free diets, this recipe combines simplicity and sophistication while remaining allergy-friendly.
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Recipe Information
Ingredients
- 1 large English cucumber
- 1 tablespoon Dried wakame seaweed
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 2 teaspoons Sugar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 1 tablespoon Sesame seeds
- 1 stalk Green onion
Instructions
Start by hydrating the dried wakame seaweed. Place the seaweed in a small bowl and cover it with warm water. Let it sit for about 10 minutes until it becomes soft and expands. Drain and squeeze out the excess water. Set aside.
While the seaweed is hydrating, wash the English cucumber. Using a mandoline or a sharp knife, slice the cucumber into thin rounds, about 1/8 inch thick. If preferred, you can peel the cucumber before slicing.
In a small bowl, prepare the dressing by combining the rice vinegar, soy sauce, sugar, sesame oil, and salt. Stir until the sugar is fully dissolved.
In a large mixing bowl, combine the sliced cucumber and hydrated seaweed.
Drizzle the dressing over the cucumber and seaweed mixture, and gently toss everything together to ensure the slices are evenly coated.
Toast the sesame seeds in a dry skillet over medium heat until they are golden brown and fragrant. This should take about 2-3 minutes.
Chop the green onion finely and add it to the salad for an extra layer of flavor.
Sprinkle the toasted sesame seeds over the salad as a garnish before serving.
Serve the Nut-Free Japanese Cucumber Seaweed Salad immediately as a refreshing starter or side.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 646 mg | 14% | |
*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.
