Wakame Sunomono - summer seaweed salad

Photo & recipe adapted from Lydia Teh, My Kitchen 2010

This delightful summer salad is so simple and fresh that you are sure to love it! While it is a traditional Korean dish, it is very similar to a cucumber salad my beloved Hungarian grandmother used to make (minus the seaweed of course). Enjoy!


1 cucumber
100g wakame – dried or fresh
4tbsp sushi vinegar
3 tbsp soy sauce
1/2 tsp salt

Prepare your wakame – if dried, soak in luke warm water until soft. If it is fresh, you may like to blanch it in boiling water for one minute.
Cut cucumber into thin rounds.
Mix salt through the cucumber and set aside for 30 mins.
Squeeze cucumber slices to remove any liquid. Place in a bowl.
In a separate bowl, mix the sushi vinegar and soy sauce.
Cut wakame into pieces, add to the cucumber slices, and top with dressing. Mix well. This salad marinates well and will taste great for a several days.

Variations: Add sliced red chilli for a fiery version. Top with lightly toasted sesame seeds for extra nutrition, taste and garnish. Drizzle with sesame oil for a richer version.

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