Refreshing Cucumber and Seaweed Salad with Sesame Vinaigrette

A light and flavorful Asian-inspired salad, perfect for cleansing the palate and pairing with richer dishes.

Prep Time

15 minutes

Total Time

15 minutes

Calories

125 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.62/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1English Cucumber(thinly sliced)

£0.90

0.3cupDried Wakame Seaweed(rehydrated according to package directions, then drained)

£0.75

0.3Red Onion(thinly sliced)

£0.15

2tablespoonsSesame Oil

£0.25

2tablespoonsRice Vinegar

£0.15

1tablespoonSoy Sauce (or Tamari for gluten-free)(low sodium preferred)

£0.10

1teaspoonHoney (or Maple Syrup for Vegan)

£0.05

0.3teaspoonRed Pepper Flakes(or more, to taste)

£0.05

1tablespoonSesame Seeds(toasted (optional))

£0.10

Total Cost

£2.50

£0.62 per serving

Instructions

1.
Rehydrate the dried wakame seaweed according to package directions. Drain well.
2.
Thinly slice the cucumber and red onion.
3.
In a large bowl, combine the rehydrated wakame, sliced cucumber, and red onion.
4.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce (or tamari), honey (or maple syrup), and red pepper flakes.
5.
Pour the vinaigrette over the salad and toss gently to combine.
6.
Garnish with toasted sesame seeds before serving.

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My Notes

Nutrition Information

Nutrition per serving (125g)

125 kcal / 523 kJ

Carbs

3% of RDA

Fat

13% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a milder flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.

The salad can be made ahead of time and stored in the refrigerator for up to 24 hours. However, the cucumber may release some water, so you may want to drain it slightly before serving.

Feel free to add other vegetables, such as shredded carrots or bean sprouts, to the salad.

If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Cooking Equipment

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Peanut Noodles with Tofu and Broccoli

A flavorful and satisfying vegan noodle dish packed with protein and vegetables.

35 minutes

4 servings

Easy

"Pairs perfectly with this starter"

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Refreshing Cucumber and Seaweed Salad with Sesame Vinaigrette

Ingredients

Instructions