Vinegared Cucumber Salad

Vinegared Cucumber Salad

  • Serves 2
Rated by 29 people
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Round out a Japanese meal with this tart and refreshing vinegared cucumber salad. Little side salads such as these are frequently featured in traditional Japanese cuisine as a sour dish; an interesting contrast to the rich umami dishes also often present. Quick to make, this dish can be made in a jiffy using store cupboard ingredients.


• 1 cucumber
• 10g wakame seaweed
• 3 tbsp rice vingar
• 1 tbsp soy sauce
• 2 tbsp sugar
• pinch of white sesame seeds

How To Prepare

  1. Rehydrate the wakame by soaking it a bowl of cold water for about 5 minutes.

  2. In the meantime, chop your cucumber into thin slices. In a bowl, add the rice vinegar, soy sauce and sugar, then leave to sit.

  3. Once the wakame has rehydrated, chop it into bite sized pieces and add to a bowl with the cucumber. Mix well, serve into bowls, then garnish with a pinch of white sesame seeds.