Salads

Sesame Seaweed Salad with Cucumbers

4 servings
Vegan Diet, Vegetarian Diet, Japanese Cold Cuisine

Seaweed salad is one of those classic sushi bar dishes that can sometimes contain hidden seafood seasonings. If you don't eat seafood, try this simple salad!

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Chef Marisa Chef Marisa Resident Chef
September 24, 2024
  • 5 min.
  • 15 min.
  • 1/5
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Ingredients:

Salad

If vegan dashi is not available , low-sodium vegetable stock may be used.

Tools:

Directions:

1. Reconstitute the seaweed:

Reconstitute the seaweed by placing it in a large bowl and covering with cold water. Be sure to use a large bowl as the seaweed will greatly expand. Allow to soak for 5 minutes. Drain the seaweed and squeeze out any excess water.

2. Mix the dressing:

Stir together the rice vinegar, vegan dashi, sugar, tamari, toasted sesame seed oil, sesame seeds, ginger, green onions, and salt.

3. Mix the salad:

Place the reconsitutued seaweed and sliced cucumbers in a bowl and pour the dressing over it. Toss well.

Allow the salad to sit 5 minutes for the flavors to develop. Serve immediately or store in the refrigerator for up to 3 days.

About the Author:
Chef MarisaResident Chef
# 5
  • Published Recipes: 10
  • Av. Recipe Evaluation:
  • Member since: 2024-09-16
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