Recipe
Cucumber & Wakame Salad
This cucumber wakame salad recipe is light and refreshing, pairing crisp cucumber with tender wakame in a sweet and tangy sesame dressing. Made with our dried whole wakame, harvested from the clean, cold waters around Lofoten, it's a simple way to try wakame if you're new to seaweed salad, and highlights the natural flavour and texture beautifully. Fresh, balanced and easy to prepare, it works beautifully as a side dish alongside fish, rice or grilled vegetables.
Instructions
- Slice the cucumbers thinly (you can also use a mandolin for this). Sprinkle with the salt and let rest for 10–15 minutes to draw out excess moisture.
- If needed, break the dried whole wakame into smaller pieces so it fits comfortably into a bowl. Rehydrate in cold water for 30mins. Alternatively for a softer texture, blanch in hot water for 8-10 mins, then transfer to ice water to cool.
- Once cooked, drain well and gently squeeze out any excess water. Remove any thicker stalks and slice roughly into bite sized pieces.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar and sesame oil until the sugar has dissolved.
- Gently squeeze the cucumbers to remove excess liquid.
- Combine the cucumbers and wakame in a bowl, pour over the dressing and toss to coat evenly. Finish with sesame seeds and serve fresh.
