Nut-Free Japanese Cucumber Seaweed Salad

Light, refreshing, and packed with umami, this Nut-Free Japanese Cucumber Seaweed Salad is the perfect appetizer or side dish for any occasion. Featuring crisp, thinly-sliced English cucumber and tender wakame seaweed, this dish is beautifully balanced with a tangy-sweet dressing made from rice vinegar, soy sauce, and a hint of sesame oil. Toasted sesame seeds and green onion add a delightful crunch and burst of flavor, while keeping the recipe completely nut-free. With just 15 minutes of prep time and no cooking required, this versatile salad is an effortless way to add a nutritious and authentic Japanese touch to your meals. Perfect for busy weeknights or entertaining guests, it’s a healthy and flavorful addition to your culinary repertoire!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, combine the sliced cucumber and hydrated seaweed.

Step 5

Drizzle the dressing over the cucumber and seaweed mixture, and gently toss everything together to ensure the slices are evenly coated.

Step 6

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.

Step 7

Chop the green onion finely and add it to the salad for an extra layer of flavor.

Step 8

Sprinkle the toasted sesame seeds over the salad as a garnish before serving.

Step 9

Serve the Nut-Free Japanese Cucumber Seaweed Salad immediately as a refreshing starter or side.

Nutrition Facts

Serving size	(409.9g)

Amount per serving	% Daily Value*
Calories	274.4

Total Fat 19.2g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 1904.2mg	0%
Total Carbohydrate 23.7g	0%
Dietary Fiber 3.9g	0%
Total Sugars 14.0g
Protein 5.8g	0%

Vitamin D 0IU	0%
Calcium 91.8mg	0%
Iron 2.0mg	0%
Potassium 646.5mg	0%

*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.

Source of Calories

Fat: 59.4%

Protein: 8.0%

Carbs: 32.6%