Vegan Japanese Cucumber Seaweed Salad
Crisp, refreshing, and bursting with umami flavors, this Vegan Japanese Cucumber Seaweed Salad is a delightful blend of textures and tastes. Featuring tender rehydrated wakame seaweed and delicately salted English cucumber slices, this vibrant dish is elevated with a balanced dressing of rice vinegar, soy sauce, sesame oil, and agave nectar for the perfect tangy-sweet flavor. Finished with toasted sesame seeds and fresh scallions, it delivers a satisfying crunch in every bite. Ready in just 20 minutes, this no-cook recipe is ideal as a light appetizer or side dish, making it a vegan-friendly addition to Japanese-inspired meals. Whether you’re seeking a refreshing summer salad or a healthy complement to sushi night, this nutrient-rich dish is as easy to prepare as it is to enjoy.
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Ingredients
- 1 cup dried wakame seaweed
- 2 large English cucumber
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon agave nectar
- 2 tablespoons sesame seeds
- 2 stalks scallions
- 0.5 teaspoon salt
Directions
Step 1
Start by placing the dried wakame seaweed into a bowl with cold water and let it soak for about 10 minutes, or until it rehydrates and becomes tender. Once done, drain and gently squeeze out excess water.
Step 2
While the seaweed is soaking, prepare the cucumbers by washing them thoroughly. Using a mandolin or a sharp knife, slice the cucumbers into thin rounds. Sprinkle them with salt and let them sit for about 5-10 minutes to extract excess moisture. Afterward, gently rinse the cucumbers and pat them dry with a paper towel.
Step 3
In a large mixing bowl, combine the rice vinegar, soy sauce, sesame oil, and agave nectar. Whisk the dressing until well combined.
Step 4
Add the rehydrated seaweed and sliced cucumbers to the bowl with the dressing. Mix everything together until the cucumbers and seaweed are well coated.
Step 5
Thinly slice the scallions and add them to the salad along with the sesame seeds. Toss the salad gently to combine all the ingredients evenly.
Step 6
Let the salad marinate in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Step 7
Serve the Vegan Japanese Cucumber Seaweed Salad chilled as a refreshing appetizer or side dish.
Nutrition Facts
| Serving size | (994.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 512.0 |
| Total Fat 26.6g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 10.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3956.2mg | 0% |
| Total Carbohydrate 65.5g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 27.6g | |
| Protein 16.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 507.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2331.0mg | 0% |
Source of Calories