Chilled Seaweed and Cucumber Salad (Sunomono-Style)

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A refreshing salad of crisp cucumber and wakame seaweed dressed with rice vinegar, soy sauce and sesame oil. 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.

Ingredients

• 10 g dried wakame seaweed
• 1 medium (about 200 g) cucumber
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 2 stalks green onions

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.