Asian Cucumber and Sea Vegetable Salad

Sending

(50)

Ready In: 10 minutes
Makes 4 to 6 servings

print/save recipe

Please enter your email to continue.

Cancel
Add to meal planner Learn More

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:

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.
Replace the wakame with scallions if sea veggies aren’t your thing.

By Spork Foods, March 14, 2017

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

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.
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.
Add dressing to vegetables and toss. Serve right away, garnished with additional sesame seeds.

Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Cooking Course

Learn to cook plant-based meals at home

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

Join the course

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

Asian Cucumber and Sea Vegetable Salad

Ingredients