Introduction

This refreshing seaweed and cucumber salad pairs crisp, thinly sliced cucumber with rehydrated wakame seaweed, all brought together by a creamy sesame mustard dressing. It’s a light, healthy dish perfect as a side or a starter, bursting with umami and tangy flavors.

Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe - Recipe Image

Ingredients

1 medium cucumber
2 tbsp dried wakame (seaweed) or seaweed mix
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
2 tsp fine sea salt
1 tbsp water, plus extra if needed

Instructions

Step 1: Cut the cucumber in half lengthways and use a spoon to remove the seeds. Slice it very thinly, about 2mm thick, using a slicer or mandoline if you have one.
Step 2: Toss the sliced cucumber with 2 teaspoons of fine sea salt, mix well, and transfer to a colander to drain excess water for 15 minutes.
Step 3: Meanwhile, place the dried wakame seaweed in a bowl of water and let it soak for 15 minutes until fully rehydrated and soft.
Step 4: Drain the cucumber and seaweed thoroughly, squeezing out any remaining water to prevent sogginess.
Step 5: In a bowl, whisk together tahini, light brown sugar, soy sauce, rice vinegar, mustard, and 1 tablespoon of water until smooth and creamy. Add more water as needed to achieve a pourable consistency.
Step 6: Arrange the cucumber and seaweed on a serving plate, then drizzle the sesame mustard dressing evenly over the top.
Step 7: Optional: top with cooked prawns, tofu, poached fish, or chicken for a more substantial dish.

Tips & Variations

Use a mandoline slicer for evenly thin cucumber slices, which helps the salad soak up the dressing better.
Adjust the mustard to your taste—start with 1 teaspoon and add more for extra kick.
Try adding toasted sesame seeds or chopped fresh herbs like cilantro or mint for extra texture and freshness.
For a vegan version, omit any added toppings like fish or chicken and enjoy it as a light salad or side dish.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The cucumber may release more water over time, so it’s best enjoyed fresh. Keep the dressing separate if possible and add just before serving. Reheat is not recommended as the salad is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seaweed instead of dried wakame?

Fresh seaweed can be used if available; simply rinse it well and chop to size. Since it’s already hydrated, you can skip the soaking step and add it directly to the salad.

What if I don’t have tahini for the dressing?

If you don’t have tahini, you can substitute with peanut butter or sunflower seed butter for a similar creamy texture, though the flavor will vary slightly from the traditional sesame taste.

Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe

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4.9 from 98 reviews

A refreshing and vibrant Seaweed & Cucumber Salad dressed with a creamy sesame mustard sauce, combining the crispness of cucumber with rehydrated wakame seaweed for a nutritious and flavorful dish. Perfect as a light appetizer or side, and easily adaptable with protein additions like prawns or tofu.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Japanese-inspired
Diet: Vegan

Ingredients

Scale

Salad

1 medium cucumber
2 tbsp dried wakame (seaweed) or seaweed mix
2 tsp fine sea salt

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 lengthwise and use a spoon to remove the seeds. Slice the cucumber very thinly, about 2mm thick, using a slicer or mandoline for precision. Toss the cucumber slices with 2 teaspoons of fine sea salt, mix well, then place them in a colander to drain excess water for 15 minutes.
Soak the seaweed: While the cucumber drains, place 2 tablespoons of dried wakame or seaweed mix in a bowl of water. Soak for 15 minutes until fully rehydrated and softened.
Drain and dry: Drain both the cucumber slices and the soaked seaweed thoroughly. Squeeze out any remaining excess water from both to prevent sogginess in the salad.
Make the dressing: In a bowl, combine 3 tablespoons of tahini, 2 teaspoons of light brown soft sugar, 1 tablespoon soy sauce, 2 tablespoons rice vinegar, and 1 to 3 teaspoons of Japanese or English mustard according to your taste preference. Add 1 tablespoon of water and mix well until the sauce becomes smooth and creamy. Adjust the thickness by adding a little more water if necessary, aiming for a pourable consistency.
Assemble and serve: Arrange the prepared cucumber and seaweed on a serving dish. Drizzle the sesame mustard dressing evenly over the top. For added protein and variation, consider adding cooked prawns, tofu, poached fish, or chicken if desired. Serve immediately for best freshness and texture.

Notes

Removing cucumber seeds helps prevent excess moisture and keeps the salad crisp.
Soaking seaweed properly is crucial for texture and flavor.
Adjust mustard quantity to suit your spice preference.
The salad can be served as a vegan dish, or include proteins like prawns or chicken for a more substantial meal.
Use a mandoline or slicer for consistent thin cucumber slices.

Keywords: seaweed salad, cucumber salad, wakame, sesame mustard dressing, tahini dressing, vegan salad, Japanese salad