Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe
Introduction
This refreshing Seaweed and Cucumber Salad is a delightful mix of crisp cucumber and tender seaweed, brought together with a creamy sesame mustard dressing. It’s a light, healthy dish perfect as a side or a light meal on its own.
Ingredients
- 1 medium cucumber
- 2 tbsp dried wakame (seaweed) or seaweed mix
- 3 tbsp tahini
- 2 tsp light brown soft sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1-3 tsp Japanese or English mustard, to taste
- 2 tsp fine sea salt
- 1 tbsp water (plus extra if needed for dressing consistency)
Instructions
- Step 1: Cut the cucumber in half lengthways and scoop out the seeds using a spoon. Slice the cucumber very thinly, about 2mm thick, using a sharp knife, slicer, or mandoline.
- Step 2: Place the sliced cucumber in a bowl and sprinkle with 2 teaspoons of fine sea salt. Mix well, then transfer to a colander to drain excess water for 15 minutes.
- Step 3: Meanwhile, soak the dried seaweed in a bowl of water for 15 minutes until fully rehydrated and softened.
- Step 4: Drain both the cucumber and seaweed thoroughly, squeezing out any remaining water to keep the salad crisp.
- Step 5: In a small bowl, whisk together the tahini, light brown sugar, soy sauce, rice vinegar, mustard, and 1 tablespoon of water until smooth and creamy. Add more water a little at a time if the dressing is too thick, until it reaches a pourable consistency.
- Step 6: Arrange the cucumber and seaweed on a serving plate. Drizzle the sesame mustard dressing over the top. Optionally, add cooked prawns, tofu, poached fish, or chicken for extra protein.
Tips & Variations
- For extra crunch, sprinkle toasted sesame seeds on top before serving.
- Adjust the mustard quantity to suit your taste—start with less and add more if you prefer a stronger flavor.
- Try adding thinly sliced radishes or carrots for a colorful twist.
- Use mirin instead of sugar in the dressing for a subtle sweetness with a hint of tang.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day for best freshness. The cucumber may release water over time, so drain any excess liquid before serving. It is best enjoyed fresh and is not recommended for reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh seaweed instead of dried?
Fresh seaweed can be used if available, but the texture and flavor will be slightly different. Rinse it well and chop as needed before combining in the salad.
Is this salad suitable for vegans?
Yes, this salad is naturally vegan if you skip any optional animal protein toppings like prawns or chicken.
Print
Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A refreshing and healthy Asian-inspired Seaweed & Cucumber Salad featuring thinly sliced cucumber and rehydrated seaweed, dressed with a creamy sesame mustard dressing. This salad is perfect as a light starter or side dish and can be easily customized with added protein like prawns, tofu, or chicken.
Ingredients
Salad
- 1 medium cucumber
- 2 tbsp dried wakame (seaweed) or seaweed mix
- 2 tsp fine sea salt
Sesame Mustard Dressing
- 3 tbsp tahini
- 2 tsp light brown soft sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1–3 tsp Japanese or English mustard, to taste
- 1–2 tbsp water (to adjust consistency)
Instructions
- Prepare the cucumber: Cut the cucumber in half lengthways and use a spoon to remove the seeds. Then, slice the cucumber very thinly, about 2mm thick. A slicer or mandoline works best for uniform thin slices. Place the cucumber slices in a bowl, sprinkle with 2 tsp fine sea salt, mix well to distribute the salt, and transfer them to a colander to drain excess water for 15 minutes.
- Rehydrate the seaweed: While the cucumber is draining, place the dried wakame or seaweed mix in a bowl of water and soak for 15 minutes. This fully rehydrates and softens the seaweed for the salad.
- Drain and squeeze excess water: After soaking, drain both the cucumber slices and seaweed thoroughly. Squeeze out any remaining extra water from each to prevent the salad from becoming watery.
- Make the dressing: In a medium bowl, combine the tahini, light brown soft sugar, soy sauce, rice vinegar, and mustard. Add 1 tablespoon of water and whisk vigorously until the dressing becomes smooth and creamy. Adjust the consistency by adding a little more water if the dressing is too thick, until it reaches a pourable consistency.
- Assemble the salad: Arrange the drained cucumber and seaweed on a serving plate or dish. Drizzle the prepared sesame mustard dressing evenly over the top of the salad.
- Optional additions: For added protein and variety, consider topping the salad with cooked prawns, tofu, poached fish, or chicken according to your preference.
Notes
- Removing excess water from cucumber and seaweed is crucial to avoid a soggy salad.
- Adjust the amount of mustard to suit your taste preference, starting light and increasing if desired.
- This salad is best served fresh but can be refrigerated for up to 24 hours; toss before serving.
- You can substitute wakame with other edible seaweed varieties if preferred.
- Adding protein like prawns or tofu turns this salad into a more filling meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Keywords: seaweed salad, cucumber salad, tahini dressing, sesame mustard dressing, Japanese salad, healthy salad, vegan salad, no-cook recipe
