Cucumber Seaweed Salad

Written by Kajsa IngelssonSeptember 1, 2021

This is the perfect late summer salad. Its very hydrating and full of nutrition from the seaweed (lots of minerals), cilantro (heavy metal detoxifier) and the lime is both alkalising and adds vitamin c! Eat it as it is or mix it with wild or wholegrain rice for a more filling meal. I only used half the cucumber on the pic, it was the biggest organic cucumber I have seen in my life!

Cucumber Seaweed Salad

Makes 2 servings, about 15 min


  • 1 large cucumber, spiralized
  • 1/2 cup (1 dl) dried seaweed, rehydrated
  • 1/2 bunch cilantro, roughly chopped
  • 1 handful fresh microgreens or sprouts
  • 1 teaspoon sesame seeds
  • 1 teaspoon gomashio


  • 1/4 cup (1/2 dl) toasted sesame oil
  • 2 tablespoons ume plum vinegar
  • 1 tablespoon tamari
  • 1 lime, juiced

How to make it come together:

  1. In a small bowl, add the dried wakame and cover with warm water to rehydrate for 5-10 minutes. Once hydrated, drain the excess water off and place the seaweed in a large bowl.
  2. Next, use a vegetable spiralizer with the flat blade attachment to process the cucumber into thin sheets of noodles. Add the cucumber and chopped cilantro to bowl of seaweed. Toss with sesame seeds and dressing.
  3. For the dressing, whisk together all ingredients in a bowl. Taste and adjust seasonings as desired. Store in an airtight glass container in the fridge until ready to use. Give a good shake before pouring over top salad.