I love the simplicity of this refreshing seaweed salad. It’s a great source of Vitamin C, calcium, iodine and the perfect addition to a bento lunch. When it’s hot out, I can barely concentrate long enough to figure out what to eat, so the last thing I want to do is turn on the stove. Boil the water to soak the seaweed in an electric kettle and enjoy your cool kitchen as you prepare the rest of the salad.
Adding more sea vegetables to my diet has improved the strength and condition of my finger nails which normally look pretty shabby due to my constant dish pan hands. And double bonus: I was able to grow out a tragically bad haircut pretty quick. No matter what anyone tries to tell you, Asian chicks do not look cute with a mullet.
Wakame can be purchased online or at a Japanese market.
Cucumber Wakame Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: raw salad vegan vegetarian gluten-free dairy free nut-free seaweed Japanese
Ingredients (12 servings)
- 2.5 oz bag of dried wakame
- 6 baby cucumbers
- 1/4 cup thinly sliced white onion
- 1/2 cup thinly sliced carrots
- sesame seeds
For the Dressing
- 1/4 cup rice vinegar
- 2 tablespoons agave (or your sweetener of choice)
- 1 tablespoon white miso
- 1 tsp hot sauce
Pour dried seaweed into a large bowl and cover with 6 cups of boiling water. Set aside until rehydrated. Slice cucumbers into 1/4 inch pieces, place into a medium sized bowl and sprinkle with salt. Massage the cucumbers with salt and set aside until they start to release liquid ( about 15 min.)
Mix rice vinegar,agave, miso and hot sauce in a small bowl. Drain and rinse the wakame seaweed. Squeeze out excess water and place seaweed in a large bowl. Squeeze liquid out of cucumbers and add to the bowl of wakame. Add onions, carrots and toss with dressing. Add salt to taste if necessary. Garnish with sesame seeds.
Store unused portion covered in the refrigerator for up to 3 days.