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Japanese Seaweed Salad: Cucumber and Seaweed Salad Recipe

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15 grams dried seaweed
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon white sugar
½ of a tablespoon seasame oil
1 cucumber
½ of a teaspoon chopped ginger
2 tablespoons dashi stock
1 tablespoon soy sauce

Japanese Seaweed Salad: Cucumber and Seaweed Salad Recipe

  • Fresh
  • Low Carb
  • Vegan

Cucumber and seaweed salad – Great choice for health

  • 15 minutes
  • Serves 4
  • Easy


Japanese seaweed salad is one of the favorite dishes of Japanese people. They love to use seaweed in their dishes not only because of its tasty flavor but also its benefits to health. So, many Japanese dishes involve seaweed as one of the necessary ingredients, including Japanese seaweed salad. Hence, in this article, All Asia Recipes will introduce one nutritious and healthy salad which is cucumber and seaweed salad. It is very simple, very easy to make and good for our health as well as our skin.

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Soak dried seaweed in water for about 10 minutes, then wash it and place it into a basket to remove Peel cucumber and slice it. Next, put cucumber in a bowl and add 1 teaspoon of salt, squeeze gently to make cucumber soft. Add the sugar, rice vinegar, dashi stock, soy sauce and sesame oil in a saucepan. Cook until the color of the mixture turns yellowish brown, then turn off the stove.


Place cucumber and seaweed in a large bowl, sprinkle the already finished sauces, mix them well until we feel the cucumber and seaweed absorb condiments.


We have already made Japanese seaweed salad with an easy recipe. We can have it for dinner or for a side dish in our meals, which is very good for our health.

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