Chilled Antarctic Seaweed and Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring crisp cucumber and nutrient-rich seaweed inspired by the unique Antarctic marine environment. This Japanese-inspired salad recipe (vegetarian, gluten free), ready in about 20 minutes, pairs dried wakame seaweed, cucumber, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 70 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 2 Japanese cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 10 g dried wakame seaweed in 1 cup warm water for 10 minutes until rehydrated and tender, then drain and chop into bite-sized pieces.
  2. Step 2: Thinly slice 1 medium cucumber into half-moons about 1/8 inch thick and place in a large mixing bowl.
  3. Step 3: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp soy sauce, and 1 tsp honey until well combined and slightly thickened.
  4. Step 4: Slice 2 green onions thinly and add to the cucumbers along with the chopped seaweed.
  5. Step 5: Pour the dressing over the cucumber and seaweed mixture, tossing gently to coat everything evenly.
  6. Step 6: Sprinkle 1 tbsp toasted sesame seeds over the salad, chill in the refrigerator for 15 minutes, then serve cold for a crisp, refreshing side.

Frequently asked questions

How long does Chilled Antarctic Seaweed and Cucumber Salad take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Antarctic Seaweed and Cucumber Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried wakame seaweed from drying out.

Can I substitute ingredients in Chilled Antarctic Seaweed and Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Antarctic Seaweed and Cucumber Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Antarctic Seaweed and Cucumber Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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