Gluten-Free Japanese Cucumber Seaweed Salad
Bright, fresh, and brimming with umami, this Gluten-Free Japanese Cucumber Seaweed Salad is a refreshing dish that’s perfect as a side or light appetizer. Featuring tender rehydrated wakame seaweed, crisp cucumber slices, and a tangy sesame-soy dressing, this salad is both nourishing and effortless to prepare in just 15 minutes. Enhanced with toasted sesame seeds and the mild kick of chopped green onion, this recipe is entirely gluten-free, thanks to the use of gluten-free soy sauce, making it a versatile option for various dietary needs. Serve it chilled to savor the vibrant flavors and enjoy its light, crunchy texture. Whether paired with sushi, grilled fish, or enjoyed on its own, this Japanese-inspired salad is sure to become a staple in your culinary repertoire.
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Ingredients
- 1 tablespoon dried wakame seaweed
- 1 medium cucumber
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 1 stalk green onions
Directions
Step 1
Begin by rehydrating the dried wakame seaweed. In a small bowl, add the wakame and cover it with warm water. Let it soak for 5-10 minutes until it expands and becomes soft. Once rehydrated, drain the water and gently squeeze out any excess liquid from the wakame. Set aside.
Step 2
While the seaweed is soaking, prepare the cucumber. Wash the cucumber thoroughly and slice it into thin rounds. For optimal tenderness, you may peel the cucumber partially or completely, according to your preference.
Step 3
In a large mixing bowl, combine the gluten-free soy sauce, rice vinegar, sesame oil, sugar, and salt. Stir until the sugar and salt are fully dissolved.
Step 4
Add the sliced cucumber and rehydrated wakame seaweed into the bowl with the dressing. Toss gently to ensure all pieces are thoroughly coated with the dressing.
Step 5
Finely chop the green onion and add it to the salad for an extra layer of flavor.
Step 6
Sprinkle the toasted sesame seeds over the top of the salad for a nutty crunch.
Step 7
Let the salad sit in the refrigerator for at least 10 minutes to allow the flavors to meld together. Serve chilled as a refreshing side dish.
Nutrition Facts
| Serving size | (318.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 241.7 |
| Total Fat 17.8g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3163.1mg | 0% |
| Total Carbohydrate 17.5g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 8.0g | |
| Protein 5.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 132.8mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 525.3mg | 0% |
Source of Calories