Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe

Introduction

This seaweed and cucumber salad is a refreshing and light dish, perfect for warming days or as a vibrant side. The crisp cucumber pairs beautifully with tender seaweed, all brought together by a creamy sesame mustard dressing with a hint of sweetness and tang.

Ingredients

• 1 medium cucumber
• 2 tbsp dried wakame (seaweed) or seaweed mix
• 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
• 2 tsp fine sea salt
• 1 tbsp water (plus more if needed)

Instructions

1. Step 1: Cut the cucumber in half lengthways and use a spoon to remove the seeds. Slice the cucumber very thinly, about 2mm thick, using a slicer or mandoline if you have one. Place the cucumber slices in a bowl, sprinkle with 2 tsp fine sea salt, mix well, then transfer to a colander to drain excess water for 15 minutes.
2. Step 2: While the cucumber drains, place the dried seaweed in a bowl of water and soak for 15 minutes until fully rehydrated and soft.
3. Step 3: Drain the cucumber and seaweed, then squeeze out any remaining water thoroughly from both.
4. Step 4: In a bowl, combine the tahini, light brown sugar, soy sauce, rice vinegar, mustard, and 1 tbsp water. Whisk well until the sauce is smooth and creamy. Add a little more water if needed to achieve a pourable consistency.
5. Step 5: Arrange the cucumber and seaweed on a serving dish and drizzle the sesame mustard dressing over the top. Serve as is, or add cooked prawns, tofu, poached fish, or chicken for a more substantial salad.

Tips & Variations

• Adjust the mustard quantity to your taste; start with less and add more if you prefer a stronger kick.
• You can substitute wakame with any other dried seaweed mix available at your local Asian market.
• If you like a little extra crunch, sprinkle toasted sesame seeds on top before serving.
• For a vegan-friendly option, omit any added proteins or use firm tofu.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the cucumber crisp, keep the dressing separate and combine just before serving. Reheat is not recommended; this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seaweed instead of dried?

Fresh seaweed can be used if available, but be sure to rinse it well and adjust the soaking or preparation time. The texture will be softer and less salty than dried seaweed.

How do I prevent the cucumber from becoming soggy?

Salting the cucumber slices and draining them helps remove excess water and keeps the salad crisp. Avoid mixing the dressing too far in advance to preserve texture.

Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe

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4.4 from 56 reviews

A refreshing and healthy seaweed and cucumber salad tossed in a creamy, tangy sesame mustard dressing. This light salad combines the crispness of cucumber with the umami flavor of rehydrated wakame seaweed, dressed with a smooth tahini-based sauce enhanced by soy sauce, rice vinegar, and a hint of mustard. Perfect as a side dish or topped with protein like prawns or tofu for a light meal.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Seaweed & Cucumber Salad

• 1 medium cucumber
• 2 tbsp dried wakame (seaweed) or seaweed mix
• 2 tsp fine sea salt

Sesame Mustard 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 dressing consistency)

Instructions

1. Prepare the cucumber: Cut the cucumber in half lengthways and use a spoon to remove the seeds. Slice the cucumber very thinly, about 2mm thick, using a knife, slicer, or mandoline for uniform slices. Sprinkle 2 tsp of fine sea salt over the slices, mix well, then transfer to a colander to drain excess water for 15 minutes.
2. Soak the seaweed: Place the dried wakame or seaweed mix in a bowl of water and soak for 15 minutes to fully rehydrate and soften the seaweed.
3. Drain and squeeze: After soaking, drain the cucumber and seaweed thoroughly. Use your hands to squeeze out any remaining excess water from both to avoid a watery salad.
4. Make the dressing: In a bowl, combine the tahini, light brown sugar, soy sauce, rice vinegar, and mustard. Add 1 tablespoon of water and whisk well until the dressing is smooth and creamy. Add a little more water if needed to achieve a pourable consistency.
5. Assemble the salad: Arrange the drained cucumber and seaweed on a serving plate or dish. Drizzle the sesame mustard dressing evenly over the top.
6. Optional protein addition: For a more substantial dish, add cooked prawns, tofu, poached fish, or chicken on top before serving.

Notes

• Soaking the seaweed properly is essential for the right texture; under-soaked seaweed will be tough.
• Adjust the mustard quantity to control the spiciness of the dressing according to your taste.
• Ensure cucumber slices are thoroughly drained and squeezed to avoid watery salad.
• This salad is best served fresh but can be refrigerated for up to 1 day.
• For a gluten-free option, use tamari or gluten-free soy sauce.

Keywords: seaweed salad, cucumber salad, tahini dressing, Japanese salad, vegan salad, healthy salad, sesame mustard dressing, no-cook recipe