Japanese Cucumber & Wakame Seaweed Salad
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 20 min · vegetarian, vegan, dairy-free
Ingredients
- 1 large Cucumber
- 1/2 oz Dried wakame seaweed
- 1 1/2 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- 1/2 tbsp Toasted sesame seeds
Method (tap to check — screen stays awake)
- Rehydrate the dried wakame seaweed in a bowl of warm water for about 5 minutes, then drain and squeeze out excess water.
- Thinly slice the cucumbers into rounds or half-moons and place in a mixing bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.
- Pour the dressing over the cucumbers and wakame, tossing gently to combine.
- Let the salad sit for 5-10 minutes to allow flavors to meld.
- Sprinkle toasted sesame seeds on top before serving.
- Serve chilled or at room temperature in bowls.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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