Wakame Cucumber Salad

A fine starter to a meal or as a refreshing side dish to a main course


1  fresh cucumber

Juice of half a lemon (apple cider vinegar or rice vinegar can be substituted; a splash to be used)

1 clove of garlic (optional)

2 Teaspoons of white shiro miso

1 Tablespoon of tamari or shoyu

1 Teaspoon of yuzu juice (optional)

1 Tablespoon or more of sesame oil (roasted sesame oil also works)

1 packet of Atlantic Kitchen Wakame

A sprinkle of fresh or toasted sesame seeds

Celtic sea salt to taste


1.   Wash and evenly chop the cucumber into ½ centimetre cubes or thick slices.

2.   Soak the wakame in a bowl of cold water for ten minutes or until it has softened. Drain the wakame and pat dry on a clean kitchen towel.

3.   Add all the ingredients together and lightly mix until evenly incorporated.

4.   Taste and adjust if more seasoning is needed or oil to make it moister.

5.   Serve immediately! Can be used as a side dish to raw sushi or any other light dish.


By Chef Nicole Crucero

See also recipe for Dulse Guacamole

See also recipe for Sea Spagetti with Smokey Red Sauce

Buy Atlantic Kitchen Wakame Seaweed here

Contact details

Industrieweg 1a 4104 AP Culemborg Postbus 78 4100 AB Culemborg Mail: info@rawsuperfoods.com KVK: 37107982 BTW: NL2313.32.075.B01