Chilled Okinawan Seaweed and Cucumber Salad with Sesame Dressing

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

A refreshing salad featuring Okinawan seaweed and crisp cucumber tossed in a nutty sesame dressing, perfect for warm island days. This japanese-inspired vegetarian ready in about 20 minutes blends dried Okinawan mozuku seaweed, large (about 10 oz) cucumber, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 90 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 oz dried Okinawan mozuku seaweed under cold water and soak in a bowl of cold water for 10 minutes until rehydrated, then drain well.
  2. Step 2: Thinly slice 1 large cucumber into 1/8-inch rounds. Sprinkle with 1/2 tsp salt and let sit for 10 minutes to draw out water, then pat dry with paper towels.
  3. Step 3: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tsp sugar until sugar dissolves and dressing is smooth.
  4. Step 4: In a mixing bowl, combine the drained mozuku seaweed and cucumber slices. Pour the sesame dressing over and toss gently to coat evenly.
  5. Step 5: Chill the salad in the refrigerator for 15 minutes before serving. Sprinkle 1 tbsp toasted sesame seeds on top for garnish and added crunch.

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Frequently asked questions

How long does Chilled Okinawan Seaweed and Cucumber Salad with Sesame Dressing take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chilled Okinawan Seaweed and Cucumber Salad with Sesame Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chilled Okinawan Seaweed and Cucumber Salad with Sesame Dressing?

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 Okinawan Seaweed and Cucumber Salad with Sesame Dressing 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.

What goes well with Chilled Okinawan Seaweed and Cucumber Salad with Sesame Dressing?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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