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
Scale
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
