In Dairy Free, Dinner, Egg Free, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Salads, Sides, Uncategorized, Vegan, Vegetarian

Cucumber & Wakame Salad

Cucumber & Wakame Salad

This refreshing, Asian inspired salad is rich in vitamins, minerals and is my version of the Sunomono salad that you might find on the menu in Japanese restaurants.
Prep Time 10 mins
Total Time 40 mins
Servings 4 serves

Ingredients
  

  • 1 large cucumber halved along its length, de seeded and cut into thin slices
  • 15 g wakame seaweed (dried)
  • 4 tbsp white wine vinegar
  • 4 tbsp soy or tamari sauce (or you can use coconut aminos)
  • 2 tbsp agave nectar or honey
  • 1 tbsp sesame oil

garnish

  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds

Instructions
 

  • Place the dried wakame seaweed into a bowl, cover with ½ of a pint of lukewarm water then stir and leave to stand for 10-15 minutes to allow the seaweed to soak up some of the water. Drain through a fine mesh sieve, then rinse under cold running water, squeezing well to remove the excess water and then 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 over the dressing and tossing again.
  • Garnish with the white and black sesame seeds and place into the fridge for 30 minutes to chill before serving.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

Lisa’s Tip – If you have a mandolin or vegetable slicer then that will make light work of slicing the cucumber however, if not, then slicing it with a knife will work almost as well – just make sure you discard the seeds to stop the salad becoming too watery. This salad is lovely on its own but it’s also delicious with slices of ripe avocado added just before serving and it’s great served alongside fish or tofu as part of a poke bowl. I’m also a fan of stirring a large batch of cooked, cooled soba noodles into this salad – they soak up the delicious dressing and make the salad stretch further.
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