Wakame Sunomono (Sea Vegetable and Cucumber Salad)

Wakame Sunomono (Sea Vegetable and Cucumber Salad)

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  • Each serving
  • 25 cal
  • 1g fat (0g sat)
  • 0mg chol
  • 140mg sodium
  • 4g carb
  • 1g fiber
  • 3g sugars
  • 1g protein


  • 2 tablespoons dried wakame (or any dried sea vegetables)
  • 1 English cucumber
  • 1/4 teaspoon salt, plus extra for sprinkling
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon tamari
  • 1-inch fresh ginger, julienned
  • 1 tablespoon white sesame seeds, toasted (see note)


Soak dried wakame in water until well hydrated, about 5 minutes. Strain, squeeze excess water out and put aside.

Cut cucumber into 1/4-inch-thick slices. Sprinkle salt over cucumbers and leave for about 10 minutes. Rinse under running water and squeeze excess water out. Put cucumber and wakame together in a bowl and refrigerate until you’re ready to serve.

For the dressing, combine vinegar, sugar, 1/4 teaspoon salt, tamari and ginger in a glass bowl until sugar and salt dissolve.

Just before serving, dress vegetables with vinaigrette and sprinkle sesame seeds over to garnish.

Special notes:

To toast sesame seeds, place seeds in a dry skillet over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes.

For a twist, add seafood such as crab meat, bay shrimp or octopus slices to the salad.

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