Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe
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.
- 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
