close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Ready In:
  • Makes 4 to 6 servings

Who would have guessed that cucumbers and seaweed could be such good friends? One grows up high on the vine, while the other is born on the mean streets of the ocean floor. This salad is refreshing: crunchy and light with a subtle, tangy punch. It makes the perfect side dish to complement heavier fare.

Recipe from Vegan 101.

Chef’s tips:

  1. If you have a food processor, use the slicing blade attachment for the cucumbers and the shredding attachment for the carrots to make preparation go lightning fast.
  2. Replace the wakame with scallions if sea veggies aren’t your thing.

 

Ingredients

For the dressing
  • 3 tablespoons brown rice vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 tablespoon evaporated cane sugar
  • 1 tablespoon pickled ginger, finely chopped
  • 1 teaspoon dried minced onion
  • ½ teaspoon sea salt
  • 2 teaspoons sesame seeds, plus more for garnish
For the salad
  • ¼ cup dried wakame seaweed
  • 2 hothouse cucumbers, cut into ¼-inch-thick rounds
  • ½ cup shredded carrots

Instructions

  1. To prepare the dressing, whisk vinegar, lemon juice and zest, sugar, ginger, dried onion, sea salt, and 2 teaspoons sesame seeds together in a small bowl. Set aside.
  2. To prepare the salad, soak wakame in warm water for 3 to 5 minutes to rehydrate. Drain and chop, if desired. Place in large serving bowl. Add cucumbers and carrots.
  3. Add dressing to vegetables and toss. Serve right away, garnished with additional sesame seeds.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Spork Foods

Spork Foods is a gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel. Jenny and Heather offer vegan organic cooking classes at their Los Angeles facility, and they also teach all over the country at universities, resorts, and corporations. The sisters recently launched a vegan and gluten-free menu at Four Seasons Los Angeles at Beverly Hills. Spork Foods offers catering in San Diego and Los Angeles.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap