Cucumber Seaweed Salad with Miso, Sesame Dressing

5 from 1 vote

Cucumber Seaweed Salad with Miso, Sesame Dressing

Miso, sesame, and coconut aminos lend a sweet and umami taste while rice vinegar brightens up crisp cucumbers and seaweed in an easy Asian-inspired side salad.

Course Salad, Side Dish

Cuisine Asian, Japanese

Keyword asian, cucumber, dairy-free, easy, egg-free, fast, japanese, nightshade-free, no-cook, nut-free, salad, seaweed, side, vegetarian

Prep Time 15

Total Time 15

Servings

Calories 32kcal

Author Jenny Ross

Ingredients

1/4 cup dried wakame seaweed
1/4 teaspoon toasted sesame oil
1/2 tablespoon white miso paste
1 tablespoon coconut aminos
1 teaspoon rice vinegar
1/2 English cucumber sliced thin
salt to taste

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Instructions

Rehydrate the wakame by covering it completely in hot water. Set aside to soak.
Combine the sesame oil, miso paste, coconut aminos, and rice vinegar in a bowl and stir until completely smooth.
Squeeze the water from the rehydrated wakame and add it to the dressing along with the the sliced cucumbers. Toss to combine and season with salt as desired.

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