An easy & refreshing Japanese Cucumber and Seaweed Salad | Healthy vegan recipe

wakame seaweed

🥗Healthier: arame seaweed

💰Cheaper: nori

Arame is lower in calories and nori is often more accessible.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is cost-effective.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is budget-friendly.

Place dried wakame in a basket and add room temperature water to bloom.

Once rehydrated, squeeze out excess water from the wakame and set aside.

Thinly slice the japanese cucumber and transfer to a basket.

Add a generous amount of salt to the cucumber and massage gently; let sit to draw out excess water.

Prepare the dressing in a bowl by mixing japanese rice vinegar, sugar, sesame seeds, soy sauce, salt, and sesame oil until sugar dissolves.

Squeeze out excess water from the cucumber and discard the liquid.

Combine the cucumber and wakame in a large bowl and pour the dressing over; mix together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens