Wakame Cucumber Salad

Wakame Cucumber Salad

Not just for sushi anymore. There are so many ways to cook with one of the sea’s most nutrient-packed plants that go beyond rice rolls and miso soup. Whether you’re new to cooking with algae or a veteran pro, this simple and quick recipe will keep you nourished and satisfied for hours. 

To Grab 

For the salad:

  • 1 cup dried wakame (or arame)
  • 4 cups water
  • 3 cucumbers
  • 3 carrots
  • 1-2 red radishes
  • 1/2 avocado, sliced in wedges
  • 2-3 green onions 

For the dressing:

  • ¼ cup water
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • ½ tsp toasted sesame oil
  • Sprinkle toasted sesame seeds (essential!)

To Do

  1. Soak seaweed in water and set aside for 20 min. 
  2. Thinly slice cucumber, carrot, and radish & combine in a bowl.
  3. Whisk together dressing ingredients.
  4. Drain and squeeze seaweed to remove excess water. Cut into strips or 1” pieces and add to the salad mixture.
  5. Pour in dressing and top with sesame seeds, avocado wedges, and green onion. Enjoy!

Photography and Food Styling by Suzi Hyun
Words by Emilie Swan

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