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Wakame-Cucumber Salad

Wakame-Cucumber Salad

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Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.


  • ½ cup distilled white vinegar
  • 3 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • ½ English hothouse cucumber or 2 kirby cucumbers, sliced ¼” thick
  • ¼ medium daikon (Japanese white radish; about 6 oz.), peeled, thinly sliced

Recipe Preparation

  • Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1–2” pieces.

  • Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.

  • Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.

  • DO AHEAD: Salad can be made 3 days ahead; keep chilled.

Nutritional Content

Calories (kcal) 179 Fat (g) 1 Sodium (mg) 4788 Carbohydrates (g) 39 Dietary Fiber (g) 3 Total Sugars (g) 33 Protein (g) 3 Saturated Fat (g) 0 Cholesterol (mg) 0Reviews Section

Wakame salad and more

I will talk more about miso and provide some miso soup recipes another time. Enough to note here that a few small pieces of wakame seaweed goes well with miso soups as well as clear broths using kombu dashi.

Note, however, that wakame should be added at the end, not at the start of cooking the soup. If cooked too long, it becomes soft and slimy. Also be careful not to add too much as dried wakame expands greatly.

Before we look at ways to use wakame seaweed, note that it is sold in various forms:

    dried strips with a stem in the middle - okay for soups, a bit troublesome for salads since you would want to trim off the stem

This wakame salad is not as simple as it looks and you need to pay attention to details - and use good quality ingredients, especially the vinegar - to produce good results.

  • 2 medium or 3 small Japanese cucumber (kyuri)
  • 1 tsp sea salt
  • 1/2 cup dried wakame "leaves"
  • 4 tbsp rice vinegar or hato mugi vinegar
  • 1 teaspoon sugar
  • pinch of sea salt
  1. Slice cucumber thinly. Mix well with sea salt and set aside for 10 minutes. Rinse well and squeeze the cucumbers dry.
  2. Soak wakame in water to re-constitute, about 5 minutes. Rinse and squeeze dry.
  3. Place the wakame seaweed and cucumber in a bowl. Add vinegar, sugar and a pinch of sea salt. Toss well and allow the salad to marinate for 20 minutes or longer before serving.

NOTES: A good quality natural vinegar will have a mild, not sharp, sour taste. Never use artificial or white vinegar. Avoid also "seasoned" vinegar which probably contains MSG. A moderately priced Japanese rice vinegar or brown rice vinegar - beige or brown in color - will do, no need for specialty vinegars, some of which cost more than good wine.

If you can find organic hato mugi vinegar - made from hato mugi, also known as Chinese barley or Job's tears - this has a mild, pleasant flavour. It might be found in health stores that sell macrobiotic foods.

Alternatively, this this wakame salad with lemon juice, or a mix of lemon and fresh orange juice.

Apple cucumber wakame salad

  • 1/2 cup dried wakame
  • 2 medium or 3 small Japanese cucumber (kyuri)
  • 1 tsp sea salt
  • 1 green apple
  • salted water
  • 1 tbsp light white miso
  • 1 tsp lemon juice
  • 1/2 cup water
  1. Soak wakame for 5 minutes in just enough water to cover.
  2. Slice cucumber thinly. Mix well with sea salt and set aside for 10 minutes. Rinse well and squeeze the cucumbers dry.
  3. Cut apple into small pieces. Once cut, soak immediately in lightly salted water to prevent oxidation.
  4. Place wakame, cucumber and apple in a bowl. Thoroughly mix the miso, lemon juice and water and pour over the salad mixture. Allow to sit for one hour. Drain off excess liquid and serve.

This wakame salad was shared by macrobiotic cook Aiko Tanaka, when she conducted cooking classes in Singapore in 1993, in conjunction with a macrobiotic seminar by Michio Kushi. As is her style, she does not give the amounts for ingredients

  • wakame seaweed
  • glass noodles (Chinese bean noodles)
  • Japanese cucumber (kyuri)
  • carrot
  • sea salt
  • red radish
  1. Soak wakame for 5 minutes to re-constitute. Drain and press dry.
  2. Blanch the glass noodles in boiling water for 12 minute. Drain and pour cold water over it to prevent the noodles from sticking to each other. Cut into shorter strands.
  3. Rub the whole cucumber and whote carrot with sea salt. This will retain their bright colors. Slice cucmber into thin rounds and carrot into matchsticks.
  4. Toss the salad ingredients with a sour onion dressing made by mixing:
    • I medium onion, finely minced
    • 1/4 cup extra virgin olive oil or other salad oil
    • 1/4 cup rice vinegar or hato mugi vinegar
    • 1/4 cup shoyu

    Slow-cooked onion with wakame and tahini

    Besides the usual miso soup and wakame salad, here is an unusual - and very rich - dish using wakame seaweed. This is a nishime, a form of "slow steaming" similar to being in a sauna or steam bath, where vegetables are cooked slowly and made to "sweat". The slow cooking renders the onion very soft and sweet.

    • 4 medum onions
    • 1/2 cup dried wakame seaweed
    • 2 tbsp tahini
    • 2 tbsp shoyu
    1. Soak wakame seaweed in water for 5 minutes. Remove and drain.
    2. Mix wakame with tahini and shoyu.
    3. Cut onion into halves. Place them in a heavy pot or clay pot.
    4. Add water to cover 1 or 2 mm of the bottom of the pot, just to prevent the onions from burning.
    5. Place a large dab of the wakame / tahini / shoyu mixture over each piece of onion.
    6. Cook, covered, over a very small fire for 30 to 40 minutes until the onions turn very soft. Add water to prevent burning if necessary, otherwise it is okay too if the onions burn and caramalize slightly.

    VARIATION: At barbeques, wrap an onion with the wakame, tahini and shoyu mixture in aluminium foil. Throw into the barbeque and leave to cook for at least 20 minutes.

    Wakame Cucumber Salad

    Traditionally used in miso soup, wakame is also delicious as a nice light salad with our Emerald Cove Ready-to-Use Pacific Wakame.


    • 1 cucumber, thinly sliced
    • ½ tsp sea salt
    • ½ cup Emerald Cove Ready-To-Use Pacific Wakame
    • 2 Tbsp brown rice vinegar
    • 1 Tbsp mirin
    • 2 tsp soy sauce
    • 1 tsp Emperor’s Kitchen Organic Toasted Sesame Oil
    • 1 tsp filtered or spring water


    1. Sprinkle cucumber with salt, toss, gently knead for 1 minute, and set aside.
    2. Soak wakame in water to cover for 5 minutes. Drain and pat dry with towel. Gently squeeze excess water from cucumbers and place in a bowl with wakame.
    3. Combine brown rice vinegar, mirin, and soy sauce, add to salad, and lightly toss to mix.

    For a more elegant presentation, serve on a bed of lettuce leaves and garnish with thinly sliced red onion or radish and a light sprinkle of toasted sesame seeds.

    Did you make this recipe?

    Emerald Cove Pacific Wakame

    Emerald Cove Pacific Wakame is a versatile edible seaweed with a subtly sweet flavor. Emerald Cove Wakame is ready-to-eat and can be tossed right out of the bag into miso soup or soaked and enjoyed in salads.

    Purchase Emerald Cove Pacific Wakame at your favorite organic market or direct from Great Eastern Sun’s Online Market here >

    Emperor’s Kitchen Organic Toasted Sesame Oil

    The unique fragrance and deliciously nutty flavor of Emperor’s Kitchen Organic Toasted Sesame Oil adds a new dimension to stir fries, salad dressings, marinades, sauces, and baked dishes. The labor-intensive traditional process of making our sesame oil results in a fresh toasted flavor and silky texture, with none of the harsh overtones of the chemical processing often used by commercial producers. USDA Organic | Gluten-Free | Kosher

    PurchaseEmperor’s Kitchen Organic Toasted Sesame Oil at your local organic foods market or direct from Great Eastern Sun’s Online Market here >

    We have a large variety of appetizers using vinegar and cucumber. Here are some examples:

    Today I’m making 4 variations with this recipe.

    • Classic (cucumber and wakame seaweed)
    • Cucumber salad with crab (I am allergic to crab, so I use imitation crab meat)
    • Cucumber salad with boiled octopus (you can get “octopus sashimi” in the Japanese grocery store)
    • Cucumber salad with boiled salted baby anchovies

    There are a lot of different kinds of cucumbers out there, but I like using Japanese cucumbers for their crunchiness and seedless texture. If you couldn’t find Japanese cucumber, you can use English or Persian cucumbers, but I don’t recommend regular (American) cucumbers as they have big seeds, higher moisture content, and thick skin.

    2. Salt the cucumber

    For this salad recipe, s alting the cucumber is an important step. It helps to remove excess liquid from the cucumber, which in turn yields a great crunch for the salad.

    3. Add layers to cucumber salad

    I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients. To top it off, you can garnish with toasted sesame seeds to give the salad extra fragrance and crunch. Of course, you’re always welcome to toss in other ingredients to the classic sunomono recipe, for additional color, nutrients, and textures.

    Dressed in nothing more but a simple combination of rice vinegar, sugar, salt, and soy sauce, the flavor of Sunomono is the perfect balance of sweet and sour.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here .

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook , Pinterest , YouTube , and Instagram for all the latest updates.

    The Best Asian Cucumber Salad: Quick, Easy & Vegan Recipe

    The Ingredients

    You don&rsquot need many ingredients to make this cucumber salad, which is a major plus!

    You only need a few fresh cucumbers and some common Asian pantry staples. If you&rsquore into Asian cooking like I am, then there&rsquos a high chance you already have all of the ingredients in stock&hellip

    The dressing:

    Related Video

    Be the first to review this recipe

    You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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    Chilled Wakame and Cucumber Salad

    - 1 Pickle Cucumber
    - 1 Pinch Dried Wakame
    - 1 Pinch Bonito Flakes
    - 1 Pinch Red Chilli Flakes / Powder
    - 1/4 Teaspoon Soy Sauce (Optional)
    - 1/4 Teaspoon Kimchii Base
    - 1/4 Teaspoon Vinegar
    - 1/8 Teaspoon Mirin
    - 1/4 Teaspoon Ponzu
    - Sesame Oil (To Taste)
    - 1/2 Teaspoon Salt
    - 1 Pinch White Pepper
    - Toasted Sesame Seeds (Optional)
    - 1 cup Hot Water
    - 1 cup Ice cold Water + Ice Cubes

    First of all, HI! I'm very very new here, so please please if I have some errors on my recipe-writing forgive me! I'm trying my best to proof-read and so! :)

    Here we go, as a start I'm going to let you know that this recipe is very complicated in measuring. Since I'm writing this recipe for one. Some of the ingredients are to taste. If you like it spicier you can add more Kimchii Base or Red Chilli Flakes/Powder if you like it milder you put less.

    1. Let's start with the cucumber. I usually do this recipe a day in advance because the more the cucumber marinates the better the taste is. First, slice the cucumber thinly (round shape) about 0.5cm each. The thinner the better actually.

    2. Then rub the thinly sliced cucumber gently with salt and pepper, do not press the cucumber. Leave it for 5-10 minutes, until the juice from the cucumber leaks out.

    3. Wash the cucumber with the water, make sure there isn't any salt left. After that, add Red Chilli Flakes / Powder (If you like a cleaner texture use Red Chilli Powder), Soy Sauce (Totally optional, taste the cucumber first! if you feel that the salt wasn't enough, add it up), Kimchii Base, Vinegar, and Sesame oil (To taste)

    4. Mix everything together and let the cucumber mingle with the marinate in the fridge for 20 minutes - 1 day. Occasionally you should throw away the excess marinate, since after the cucumber sits on it, it will leak out more water. And of course you don't want a dense salty taste on the cucumber. The taste we're looking for is, sour, spicy, and salty balanced!! :)

    5. Okay enough about the cucumber. Right before serving, pull out appetizer plate and line up the cucumber as your base.

    6. Then pour 1 cup of a steamy hot water on a bowl. This way we can soak the Dried Wakame. The trick of having crunchy-yet-soft wakame is to blanch this wakame for about 2-3 seconds in the hot water then plunge it on the ice cold water. This way it will reserve the color, and stop them from being too soft.

    7. After the cold water, drizzle the wakame with ponzu sauce. Place it on top of the cucumber on the plate. Then top it with Bonito Flakes add Sesame Seeds if you please, if not. VOILA!!

    Enjoy the Chilled Cucumber and Wakame Salad, It is best to make the wakame to order, if not this salad don't sit well too long on the table. You could always play with the platting to make it elegant or your style. You can pair it with a chilled sake it.

    Always remember a good-looking and tasty meal doesn't have to be complicated! =]

    See Also

    Sign up for my best gluten-free, dairy-free recipes below:

    Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of almost autism, Sensory Processing Disorder, autism and ADHD.

    She has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux, and is the author of the best-selling book, “Almost Autism: Recovering Children from Sensory Processing Disorder, A Reference for Parents and Practitioners.”

    In addition, she is the co-author of the best-selling book, “Brain Under Attack: A Resource for Parents and Caregivers of Children with PANS, PANDAS, and Autoimmune Encephalitis.”

    She is also the Education and Media Director of Epidemic Answers, a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more.

    Simple Way to Prepare Quick Wakame and cucumber salad

    Hey everyone, it&rsquos Brad, welcome to our recipe page. Today, I&rsquom gonna show you how to prepare a distinctive dish, Wakame and cucumber salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

    Wakame and cucumber salad is one of the most favored of recent trending foods on earth. It&rsquos simple, it is quick, it tastes delicious. It&rsquos appreciated by millions every day. They are fine and they look fantastic. Wakame and cucumber salad is something that I have loved my entire life.

    Picking The Right Foods May Help You Stay Fit And Healthy

    When it comes to the foods that you eat, you will recognize that your overall health can be effected either positively or even negatively. One of the foods you ought to be avoiding is any kind of foods you get at a fast food place. These sorts of foods are loaded with bad fat and also have very little nutritional value. Because of this we are going to be going over the healthy foods that you should be eating that will have a good effect on your health.

    One of the first types of foods you ought to be eating plenty of, is various berries. The very first thing you will discover about berries is just about any kind of berry has a lot of vitamin C. Another thing you will understand is that the antioxidants in berries is actually higher than just about any other food that you may select to eat and this can aid with your circulatory system. Another thing you will find that these antioxidants can help you with is actually keeping your cells healthy, this can help your system to fight off a variety of diseases.

    Although most of you have been told time and time again that vegetables are good for you, and there is a very good reason why. Potassium is amongst the things that you will find in various vegetables, and of course they also contain many various vitamins and minerals you will additionally need. You will notice that one of the veggies we are referring to is broccoli, which is loaded with potassium. Spinach can also be something that you may want to start eating more of as it has a lot more vitamins and minerals when compared with other vegetables.

    While some of you enjoy having your snack foods, as opposed to reaching for the chips try grabbing some nuts. Most nuts will have lots of protein and you can also find that many nuts and seeds will also provide your body with essential Omega-3 and Omega-6. These types of fatty acids are vital to helping your body produce the proper amounts of hormones your body needs for a healthy way of life. The first thing you may not realize is that several hormones that you need will only be able to be produced when you have these kinds of fatty acids.

    With regards to sitting down to dinner you should also think about lean proteins and fish such as salmon. You will find that salmon can also be full of Omega-3 and various other nutrients. Protein is important for your diet, however you don&rsquot have to eat a lot, as a 3 ounces is all you truly need. In order to reduce your fat intake you ought to cut off any visible fat before you prepare the meats.

    Citrus fruit will be one of the better things that you could have for your desserts, as opposed to having a piece of cake or perhaps ice cream. Citrus fruits in addition provide you with vitamin C, along with other vitamins and minerals that can certainly help keep you healthy. You may also want to combine a few things like orange sections, shredded coconut mixed with a teaspoon of honey.

    By following some of the suggestions above you will notice that you can be living a healthier life. Also if you remove all the unhealthy food that you shouldn&rsquot be eating anyway, you will probably find that you could end up living a longer life. .

    Wakame and cucumber salad is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It&rsquos appreciated by millions every day. Wakame and cucumber salad is something that I&rsquove loved my entire life. They&rsquore nice and they look fantastic. >

    To get started with this particular recipe, we have to prepare a few ingredients. You can have Wakame and cucumber salad using 10 ingredients and 4 steps. Here is how you can achieve that.

    The ingredients needed to make Wakame and cucumber salad:
    • salad
    • 4 cucumbers
    • 1/2 cup Wakame swaweed
    • Sauce
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp mirin
    • 1 tbsp rice vinegar
    • Serving
    • 1 sesame seeds
    Steps to make Wakame and cucumber salad:
    • Cut the cucumbers as you want to and put the Wakame seaweed in warm water.
    • Mix all of the sauce ingredients together
    • Mix together the sauce the seaweed and the cucumbers together and put in the fridge for 5 minutes until the seaweeds aren't warm.
    • Serve with a bit of sesame seeds on top of the salad and enjoy!

    So that&rsquos going to wrap it up for this exceptional food Wakame and cucumber salad recipe. Thank you very much for reading. I&rsquom confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

    Spoonriver chef shares recipes for making at home

    Brenda Langton may have been the first chef to show the Twin Cities that "organic" can be elegant. She's bringing her message home in "The Spoonriver Cookbook," which she wrote with Margaret Stuart. The book shares recipes for the bright, flavorful dishes from the award-winning restaurant and the authors give a serious nod to the local growers and producers who provide its food. The collection weaves new recipes with updated favorites from their earlier collaboration, "Cafe Brenda Cookbook."

    But make no mistake, "this is not a chef-y book," says the energetic Langton, who is the embodiment of her message that eating well makes you feel and look good.

    A culinary pioneer for nearly 40 years, Langton and her restaurants -- Cafe Kardamena (1978), which was renamed Cafe Brenda (1986-2009), and Spoonriver (2006 to present) -- have been ahead of the curve. To bring fresh local ingredients even closer to urban kitchens, Langton founded the Mill City Farmers Market the same year she opened Spoonriver. Tucked between the Mill City Museum and flour mill ruins and the Guthrie Theater, it's a veritable garden of great local eats.

    "Peggy and I wanted these recipes easy and accessible," notes Langton, a senior fellow at the University of Minnesota's Center for Health and Healing, where she also teaches classes on healthful food. "My style of food is a commitment. Sure, it requires some thought and a little time. It's also about being willing to create relationships with yourself, with the ingredients and the people who provide them.

    "That's why the Mill City Market is so important to us. It's an extension of what we do," Langton said.

    Her passion and profession have shaped her family's life. Husband Timothy Kane partners with her in these businesses. Their daughter, Celina, who grew up in Cafe Brenda, is a student at the University of Minnesota and often works shifts hosting at Spoonriver.

    "We want people to understand how simple and good-tasting healthy eating can be. Peggy and I tried to keep it real, but that doesn't mean boring," Langton said. The recipes come to life with pictures by Minneapolis photographer Mette Nielsen.

    Recipes include Wakame Cucumber Salad, Moroccan Chickpeas With Tomatoes, and combinations such as Braised Yams, Onions and Broccoli or Black Cod in Asian Broth.

    "There's real energy in good food. You can feel the excitement when asparagus comes into market, or when the corn is here," Langton said.

    She's not afraid to experiment with dishes. "Though fusion has gotten a bad name, I like to mix things up. We walk in so many different cultures at once, why not play with the flavors the world offers up? For example, we'll stuff Italian ravioli with an Indian spiced potato mixture and finish it with a curry sauce. Why not dabble and delight?" asked Langton.

    Throughout her recipes, she offers the perspective of one who insists that food is more than taste.

    "Isn't health the most important gift of all? Years ago, people understood food is medicine, they knew how to use its healing properties. There's happiness and health in fresh, delicious food," Langton said.


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