Wakame and Cucumber Salad with Sesame Mustard Dressing

Name: Wakame and Cucumber Salad with Sesame Mustard Dressing
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium cucumber; 2 tbsp dried wakame or seaweed mix; 2 tsp fine sea salt; 3 tbsp tahini; 2 tsp light brown soft sugar; 1 tbsp soy sauce; 2 tbsp rice vinegar; 1-3 tsp Japanese mustard

This crisp wakame and cucumber salad is light, refreshing, and packed with savory-sweet flavor. A creamy tahini and mustard dressing brings everything together for an easy Japanese-inspired side dish that works just as well for lunch as it does with grilled fish or tofu.

Servings4 Portions

Prep Time25 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

medium cucumber
1
dried wakame or seaweed mix
2 tbsp
fine sea salt
2 tsp
tahini
3 tbsp
light brown soft sugar
2 tsp
soy sauce
1 tbsp
rice vinegar
2 tbsp
Japanese mustard
1 tsp

Step-by-Step Instructions

Halve the cucumber lengthwise and scrape out the seeds with a spoon. Slice it very thinly, about 2 mm thick, then toss with the sea salt in a bowl. Transfer to a colander and let it drain for 15 minutes to draw out excess moisture.

At the same time, place the dried wakame in a bowl of cold water and soak for 10 to 15 minutes, or until fully rehydrated and tender. Drain well.

Gently squeeze the cucumber and wakame to remove as much excess water as possible. This helps keep the salad crisp and prevents the dressing from becoming watery.

In a small bowl, whisk together the tahini, light brown sugar, soy sauce, rice vinegar, mustard, and 1 tbsp water until smooth. Add a little more water, 1 tsp at a time, if needed, until the dressing is creamy and pourable.

Arrange the cucumber and wakame on a serving plate or toss them together in a bowl. Spoon or drizzle the sesame mustard dressing over the top and serve immediately.

Chef's Tips

For the best texture, do not skip salting and squeezing the cucumber. If you prefer a nuttier finish, sprinkle with toasted sesame seeds before serving. This salad can be made a few hours ahead and kept chilled, but dress it just before serving for the freshest texture.