Deals

Cucumber Seaweed Salad

May 1, 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

Ingredients

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

Instructions

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

[product sku=”023547916313″][product sku=”023547300013″][product sku=”070641064129″][product sku=”720054111124″]
[product sku=”851492002047″]
[product sku=”786969010334″]
[product sku=”024182002164″]

Share this article

Merce Muse

Thrive Market Food Editor

Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.


If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2022 All rights reserved.