Cucumber Seaweed Salad

May 1st, 2015

This light, refreshing mix of vegetables and seaweed is one of the most popular appetizers in Japan. It’s especially delicious served alongside grilled seafood for a healthy weeknight meal.

Yield: 3 to 4 servings
Active Time: 5 minutes
Total Time: 15 minutes


1/4 cup dried Pacific arame
1 ounce dried wakame
3 tablespoons rice vinegar
2 tablespoons dashi
1 tablespoon raw honey
1 tablespoon coconut aminos
2 teaspoons minced ginger
1/2 teaspoon lemon zest
1/2 tablespoon sesame oil
8 persian cucumbers, cut into 1/2-inch slices
Small handful red radishes, thinly sliced
Sesame seeds and crushed dried bonito flakes, for garnish


Place the arame in a medium bowl and add warm water to cover. Let soak until softened, about 5 to 10 minutes. Rinse, drain, and squeeze out excess moisture. Do the same for the wakame.

Whisk together the rice vinegar, dashi, honey, coconut aminos, ginger, lemon zest, and sesame oil in a large bowl. Add cucumbers and drained seaweed, then toss to coat. To serve, top with sliced red radishes, sesame seeds, and crushed bonito flakes.

Photo Credit: Paul Delmont

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This article is related to: Gluten-Free, Grain-Free Diet, Paleo, Recipe, Salad Recipes, Seaweed

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Merce MuseThrive Market Food Editor

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