Cucumber Seaweed Salad


February 8, 2011

I can never get enough seaweed which is why I just love this refreshing cucumber salad.

Cucumber Seaweed Salad

I got this amazing cucumber seaweed salad from my best friend, Mika.

Mika is like my second sister and has mopped up the blood that has flowed out of my broken heart as I recover from my divorce this year. Mika was the first friend I made when I moved to L.A to attend UCLA over 20 years ago, and we are still as close as ever.

Mika and her gorgeous boys Rei and Kai welcomed me into their home when I moved out to L.A with a loving embrace that continues to feed and nurture me. I will always cherish the time I spent living with them – the late night conversations, bottle-of-wine debriefs, games of UNO, and movie nights.

But one of the best things about living with a Japanese family is the food! Mika is a phenomenal cook, and I admit without hesitation or embarrassment I admit that I am suffering chronic withdrawals now that I no longer have daily access to her Japanese cooking.

I’m sitting in my apartment across town chomping down on this sensational seaweed salad that she taught me how to make thinking of her. We modified a traditional recipe using lemon juice and maple syrup.

This cucumber seaweed salad is a spectacular introduction to seaweed.

Other Salad Recipes

Seaweed & Cabbage Salad
Brussels Sprout & Cabbage Slaw
Cabbage and Kale Slaw
Red Cabbage Slaw
Asparagus Edamame Salad

Let me know what you think of this cucumber seaweed salad in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Cucumber Seaweed Salad

I can never get enough seaweed which is why I just love this refreshing cucumber salad.

Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author Tess Masters

Ingredients

salad:

  • 1 cup  dry wakame, soaked for 10 minutes in filtered water, then rinsed and drained
  • 1 English cucumber, julienned
  • 2 tablespoons  gomasio, to garnish

dressing:

Instructions

  1. In a bowl, toss the seaweed and cucumber together.
  2. To make the dressing, throw all of the ingredients in a jar, secure the lid, and shake vigorously until well combined. 
  3. Toss the dressing through the salad, and garnish with gomasio. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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