Description
Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su) is a light, tangy, and savory salad made with rehydrated wakame seaweed, fresh cucumber, and a simple vinegar-based dressing. Wakame, a type of edible seaweed, is known for its rich umami flavor and is packed with vitamins and minerals, while cucumbers bring a refreshing crunch and subtle sweetness to the dish.
Ingredients
2 tbsp dried wakame seaweed
1 medium Japanese or Persian cucumber (thin-skinned, crisp)
½ tsp salt (for cucumber)
2 tsp rice vinegar
1 tsp soy sauce (or tamari for gluten-free)
1 tsp sugar (or mirin)
½ tsp sesame oil
1 tsp toasted sesame seeds (white or black)
Optional garnish: thinly sliced red chili or grated ginger
Instructions
Rehydrate seaweed: Soak dried wakame in a bowl of water for 5 minutes until soft. Drain well and gently squeeze out excess water.
Prepare cucumber: Slice cucumber very thin (a mandoline works well). Sprinkle with salt, toss, and let sit 5 minutes. Rinse and gently squeeze out liquid.
Make dressing: In a small bowl, whisk rice vinegar, soy sauce, sugar, and sesame oil until sugar dissolves.
Assemble salad: Toss seaweed and cucumber with dressing.
Finish & serve: Sprinkle sesame seeds and garnish with chili or ginger if desired. Serve chilled.
Notes
This Japanese Seaweed & Cucumber Salad is refreshingly crisp and full of umami flavor. Perfect as a side dish or appetizer, it pairs beautifully with sushi, grilled seafood, or a light meal. Serve chilled for a cool, healthy, and flavorful bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: None
Keywords: Wakame Kyuri Su, Seaweed Cucumber Salad, Japanese Wakame Salad, Cucumber Seaweed Salad