Vegetarian Japanese Cucumber Seaweed Salad
Elevate your salad game with this vibrant and refreshing Vegetarian Japanese Cucumber Seaweed Salad, a dish that perfectly balances flavor, texture, and nutrition. Featuring crisp Japanese cucumbers and tender rehydrated wakame seaweed, this salad is tossed in a tangy-sweet dressing made of rice vinegar, soy sauce, sesame oil, and a hint of sugar, resulting in a harmonious blend of umami and zest. Garnished with scallions and toasted sesame seeds, every bite is packed with crunch and subtle nuttiness. Ready in just 20 minutes, this healthy, no-cook recipe is ideal for busy weekdays and can be prepared ahead to enhance its flavors. Enjoy this chilled salad as a light appetizer, side dish, or a refreshing addition to your main courses. Perfect for fans of Japanese cuisine looking for a vegetarian twist!
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Recipe Information
Ingredients
- 2 pcs Japanese cucumbers
- 30 g Dried wakame seaweed
- 3 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 1 tbsp Sesame oil
- 0.5 tsp Salt
- 2 tbsp Toasted sesame seeds
- 2 pcs Scallions
Instructions
Soak the dried wakame seaweed in a bowl of cold water for 5-10 minutes until it rehydrates and expands. Drain well and squeeze out excess water, then set aside.
While the seaweed is soaking, wash and dry the Japanese cucumbers. Cut them into thin slices, ideally about 1/8-inch thick.
Place the cucumber slices in a bowl and sprinkle with 1/4 teaspoon salt. Toss well and let them sit for about 5 minutes to release excess water.
In a small mixing bowl, combine rice vinegar, soy sauce, sugar, sesame oil, and the remaining 1/4 teaspoon salt. Stir until the sugar is fully dissolved.
Finely slice the scallions, including the green tops.
Gently squeeze the cucumber slices to remove as much liquid as possible, then add them to a large mixing bowl.
Add the drained wakame seaweed to the cucumbers.
Pour the dressing over the cucumber and seaweed mixture, and toss everything together until well combined.
Garnish with sliced scallions and toasted sesame seeds.
Serve the salad chilled or at room temperature. This salad can be made a few hours ahead of time and stored in the refrigerator, allowing the flavors to meld.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 18.4 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1041 mg | 22% | |
*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.
