Japanese Cucumber Salad

Crisp cucumber slices with wakame seaweed in a sweet and tangy rice vinegar dressing. This light and refreshing side dish pairs perfectly with any Japanese meal and can be customized with seafood additions.

2-3y3-5y18-24mo12-18mo9-11mo5-8y

15 min · 4 servings

SoyFishShellfishSesame

Ingredients

4 tbsp rice vinegar
2 tbsp sugar
0.5 tsp kosher salt
0.5 tsp soy sauce
2.5 japanese cucumber
1 tbsp dried wakame seaweed
0.5 tbsp toasted white sesame seed
4 crabmeat
2 oz octopus sashimi
2 tbsp shirasu
2 red radishe

Steps

In a saucepan, combine rice vinegar, sugar, salt, and soy sauce. Place over medium heat and whisk together until sugar dissolves completely. Remove from heat and let cool.
Soak dried wakame seaweed in a bowl of water and let rehydrate for 5 minutes.
Peel cucumber skin alternately to create a striped pattern. Thinly slice cucumbers into rounds. Sprinkle salt on cucumber and gently massage. Set aside for 5 minutes.
Squeeze out liquid from rehydrated wakame and add to a medium bowl. Squeeze out liquid from cucumber slices and add to bowl with wakame.
Add toasted sesame seeds and pour dressing on top. Toss to combine everything together. Serve in individual bowls or a large serving bowl.
For variations, add sliced crabmeat, thinly sliced boiled octopus, or shirasu as desired.

Nutrition

Calories: 35
Protein: 1g
Fat: 0.5g
Carbs: 8g
Iron: 0.3mg
Calcium: 25mg

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