Seaweed & cucumber salad with sesame mustard dressing
Serve this flavour-packed seaweed salad as a side, or bulk it out with the protein of your choice, such as cooked prawns, tofu, fish or chicken
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Prep:25 mins
No cook - Easy
Nutrition per serving
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kcal 109
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fat 7g
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saturates 1g
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carbs 5g
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sugars 0g
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fibre 3g
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protein 4g
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salt 2.23g
Ingredients
- 1 medium cucumber
- 2 tbsp dried wakame (seaweed) or seaweed mix
- 3 tbsp tahini
- 2 tsp light brown soft sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1-3 tsp Japanese or English mustard , to taste
Method
Cut the cucumber in half lengthways and remove the seeds with a spoon. Slice very thinly, about 2mm thick – you can use a slicer or mandoline for this. Add 2 tsp fine sea salt, mix well, then tip into a colander to drain the excess water for 15 mins. Meanwhile, put the seaweed in a bowl of water for 15 mins to soak, ensuring it fully rehydrates and softens.
Drain both the cucumber and seaweed, then squeeze out any remaining excess water thoroughly.
To make the sauce, combine the tahini, sugar, soy sauce, vinegar and mustard in a bowl with 1 tbsp water and mix well until smooth and creamy. Add a little more water if the sauce is too thick until it reaches a smooth, pourable consistency.
Arrange the cucumber and seaweed on a plate or serving dish and drizzle the sauce over the top. You can add cooked prawns, tofu, poached fish or chicken, if you like.
