Chilled Okinawan Seaweed and Cucumber Salad with Sesame Dressing
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.
Ingredients
- 1 oz dried Okinawan mozuku seaweed
- 1 large (about 10 oz) cucumber
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
- 1/2 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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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