Vegetarian Japanese Cucumber Seaweed Salad
Indulge in the crisp, refreshing flavors of this Vegetarian Japanese Cucumber Seaweed Salad, a must-try dish that beautifully blends tradition and simplicity. Featuring crunchy Japanese cucumbers and rehydrated wakame seaweed, this salad is elevated with a tangy, umami-rich dressing made with rice vinegar, soy sauce, sesame oil, and just a touch of sweetness from sugar. Garnished with scallions and nutty toasted sesame seeds, every bite offers a delightful balance of textures and tastes. Ready in just 20 minutes, this light and nutritious recipe is perfect as a side dish or a quick, healthy snack. Serve it chilled to enjoy its peak freshness—a harmonious combination of Japanese-inspired ingredients that’s naturally vegetarian and irresistibly vibrant!
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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
Directions
Step 1
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.
Step 2
While the seaweed is soaking, wash and dry the Japanese cucumbers. Cut them into thin slices, ideally about 1/8-inch thick.
Step 3
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.
Step 4
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.
Step 5
Finely slice the scallions, including the green tops.
Step 6
Gently squeeze the cucumber slices to remove as much liquid as possible, then add them to a large mixing bowl.
Step 7
Add the drained wakame seaweed to the cucumbers.
Step 8
Pour the dressing over the cucumber and seaweed mixture, and toss everything together until well combined.
Step 9
Garnish with sliced scallions and toasted sesame seeds.
Step 10
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
| Serving size | (579.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 358.2 |
| Total Fat 21.7g | 0% |
| Saturated Fat 3.1g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2607.4mg | 0% |
| Total Carbohydrate 36.9g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 19.3g | |
| Protein 9.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 273.3mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 997.2mg | 0% |
Source of Calories