Wakame-Cucumber Summer Salad

Prep Time

15 min




3 oz of organic wakame seaweed fresh or re-hydrated (about 6 Tbsp.)

1 medium size organic cucumber

1 small piece of fresh ginger (about 1 inch)

Juice of 1/2 a lemon

8 Tbsp. rice vinegar

1 Tbsp. brown rice syrup

1 Tbsp sesame seeds (white or black)


Rinse the seaweed to remove salt. Chop coarsely.

Peel ginger and grate finely.

Juice or press the juice of 1/2 a lemon and mix with the vinegar, brown rice syrup and grated ginger.

Wash and slice the cucumber very finely (keep the skin, make sure it is organic)

In a salad bowl, mix the seaweed, cucumber and dressing. Cover and refrigerate for 2 hours to let the flavors blend.

Upon serving, sprinkle sesame seeds on the salad.


Upon serving you can add additional leafy greens, tomatoes, peppers, scallions and thinly sliced carrots to boost flavor, add color and spice things up.


Inspired by a French cooking mag called "Saveurs".