Seaweed and Cucumber Salad with Miso-Sesame Dressing
A refreshing Japanese-inspired starter with savory umami and a satisfying crunch
Why This Recipe Works
This refreshing salad balances the oceanic depth of wakame seaweed with the crisp brightness of salted cucumbers. Drawing from the tradition of Japanese sunomono, the dressing uses white miso for a richer, more savory profile than a standard vinegar base.
Instructions
Toss the cucumber strips with coarse salt in a colander set over a bowl. Let them sit for at least 10 minutes to draw out moisture, which prevents the salad from becoming watery later—toss them once halfway through to ensure even coverage.
Submerge the dried wakame in a bowl of boiling water. Let it rehydrate for at least 5 minutes until soft and expanded, then drain and squeeze out any excess liquid.
Rinse the cucumber strips under cold water to wash away the salt. Squeeze them firmly with your hands to remove as much water as possible before adding them to the bowl.
Whisk the white miso paste, rice vinegar, cane sugar, toasted sesame oil, and toasted sesame seeds together in a large bowl. The dressing should be smooth and emulsified.
Combine the prepared cucumber and rehydrated seaweed with the dressing, tossing well to coat every piece.
Chill the salad in the refrigerator for at least 30 minutes. This resting period allows the seaweed to absorb the dressing and ensures the dish is served properly cold.
Serve cold, garnished with an extra sprinkle of toasted sesame seeds.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
