Japanese cucumber salad recipe

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Those who like a rustic feel to their food can use ume vinegar and ginger, a dash of olive oil, balsamic vinegar, salt, and pepper instead of tamari. You also can use freshly grated horseradish instead of ginger.

  • Yield: 3 Servings
  • Preparation Time: 15 Minutes


  • 1¾ oz (50 g) dried wakame or arame seaweed
  • 2 nori seaweed sheets, raw
  • 1 kohlrabi
  • 1 cucumber
  • 1 (½ in/1 cm) piece of ginger
  • dash of tamari
  • 2 tbsp ume vinegar
  • 1–2 pinches of wasabi powder, to taste
  • pinch of cayenne pepper
  • squeeze of lemon juice
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
How to Make It
  1. Slice the wakame into small pieces. Put them into a bowl, add cold water, and soak for 10 minutes. If you are using arame, which comes shredded, it needs only a brief soak. Slice the nori into short, thin, strips. Peel the kohlrabi. Slice the kohlrabi and cucumber into bite-size pieces.
  2. To make the dressing, peel the ginger and grate it finely. Add the ginger to the remaining ingredients, except for the sesame seeds. Add 2 tablespoons water, and stir well.
  3. Drain the seaweed and place it in a bowl. Stir in the cucumber and kohlrabi. Pour the dressing over the salad. Mix everything together, using your hands for the best result.
  4. Put the salad into the refrigerator to marinate for 15 minutes. Stir in the sesame seeds just before serving.

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