Seaweed & Cucumber Salad with Sesame Mustard Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the salad: Arrange the drained cucumber and seaweed on a serving plate or dish. Drizzle the sesame mustard dressing evenly over the top.
- 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
