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Cucumber Wakame Salad
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Cucumber Wakame Salad

A quick and easy salad using dried wakame seaweed and cucumbers.

Prep Time
10 mins
Total Time
15 mins
Servings: 4 (as a side)
Course: Side Dish, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 2 tbsp rice vinegar
  • 1 tablespoon sake
  • 1 tablespoon soy sauce Japanese shoyu works well
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tsp sesame oil toasted
  • 1 teaspoon sesame seeds toasted
  • 1 cucumber sliced very thinly, I like english cucumbers, if you can find small japanese cucumbers uses 3-4, large
  • 3 tablespoon dried wakame seaweed
  • furikake optional, for serving, or togarashi

Instructions

    Cup of Yum
  1. In a small bowl, add the dried wakame seaweed and and a cup or two of warm water. Let the seaweed expand in the water for about 5 minutes then drain and squeeze any excess water out.
  2. Then, in a large bowl, mix together the rice vinegar, sake, soy sauce, mirin, sugar, salt, toasted sesame oil, and toasted sesame seeds.
  3. Add the wakame seaweed and sliced cucumbers and toss well, set aside for at least 5 minutes but up to an hour.
  4. With a slotted spoon, scoop the salad into a serving dish and sprinkle some furikake or togarashi on top.

Notes

  • This salad comes together quick and can be enjoyed right away, however it will get better the longer it sits. Prepare up to an hour ahead of time for a great dinner party side.Â