Cucumber and wakame salad

  • place PRE 10 minutes
  • place COOK 30 minutes
  • place SERVES 4
  • printicon

A mandolin or vegetable slicer will make light work of slicing the cucumber. Alternatively, slicing it with a knife will work almost as well. Discard the seeds to stop the salad becoming too watery.


Variations: This salad is delicious topped with slices of ripe avocado. It’s also great with fish or tofu as part of a poke bowl. To make it more substantial, you could stir in a large batch of cooked, cooled soba noodles to soak up the delicious dressing and stretch the salad further.


  • Place the seaweed in a bowl, cover with 300ml lukewarm water then stir and leave to stand for 10-15 minutes to hydrate the seaweed. Drain through a fine-mesh sieve, then rinse under cold running water, squeezing well to remove the excess water. Pat dry with kitchen paper or a clean tea-towel.
  • In a medium bowl, whisk together the vinegar, agave (or honey) and sesame oil, along with the soy sauce (or coconut aminos), then set aside.
  • Into a separate bowl, place the sliced, deseeded cucumber, along with the wakame and toss well to combine, before pouring the dressing over them and mixing again.
  • Garnish with the white and black sesame seeds and refrigerate for 30 minutes to chill before serving.
15g wakame seaweed (dried) 
4 tbsp white wine vinegar
2 tbsp agave nectar or honey 
4 tbsp soy or tamari sauce (or you can use coconut aminos)
1 large cucumber, halved along its length, de-seeded and cut into thin slices
1 tbsp sesame oil
For garnish: 
1 tsp white sesame seeds
1 tsp black sesame seeds
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