Refreshing Vegan Seaweed Salad with Cucumber

Welcome to my vegan seaweed and cucumber salad recipe! My name is Mika and I’m excited to share with you one of my favorite salad recipes. As a vegan chef, I’m always looking for creative ways to make tasty plant-based dishes that are easy to prepare and nourish the body.

This easy, refreshing Japanese cucumber salad is perfect for any meal of the day. It’s light, flavorful, and packed with nutrient-rich ingredients like seaweed and fresh cucumbers. Whether you’re already a fan of seaweed salads or new to this type of cuisine, this recipe won’t disappoint!

As someone who has gone vegan several years ago, I’ve learned how important it is to find new recipes that are both satisfying and delicious. For me, cooking plant-based meals has become a creative outlet that allows me to experiment with flavors, textures, and techniques. This vegan seaweed and cucumber salad is one of my all-time favorites because it’s incredibly easy to make while being packed with flavor.

So let’s get started with the recipe! You’ll be surprised by how simple yet delicious it is. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will surely impress your friends and family. Trust me when I say that once you try it out, you’ll be adding it to your regular meal rotation!

Why You’ll Love This Recipe

Mika’s Vegan Seaweed and Cucumber Salad
Mika’s Vegan Seaweed and Cucumber Salad

If you’re searching for a refreshing vegan salad that’s easy to make and tastes amazing, then look no further than Mika’s Vegan Seaweed and Cucumber Salad recipe. This recipe is a perfect blend of fresh ingredients, featuring the delightful combination of seaweed and cucumber, in a light and tangy dressing.

One of the reasons you’ll love this recipe is because it’s versatile enough to be used as a side dish or as a light main course. It’s perfect for lunch, dinner or any time you’re craving something fresh and healthy. The seaweed in this recipe gives an interesting crunch while being packed with nutrients that are essential for good health.

Another reason to love this dish is that it’s incredibly easy to prepare. With just a few simple steps, you’ll have a flavorful meal ready in no time. The ingredients are readily available at any local grocery store or Asian market.

Not only is this recipe delicious, but it also boasts several health benefits. Seaweed contains essential minerals such as iodine, calcium and iron. These minerals help support thyroid function and blood circulation, which can help promote overall well-being. Additionally, cucumbers contain antioxidants which help protect your body from damage caused by free radicals.

Overall, Mika’s Vegan Seaweed and Cucumber Salad Recipe is a must-try dish for anyone who enjoys Japanese cuisine or just loves trying out new vegan recipes. It’s healthy, easy to make, versatile and bursts with flavors that will leave your taste buds extremely satisfied!

Ingredient List

 Seaweed and Cucumber: The Dynamic Duo
Seaweed and Cucumber: The Dynamic Duo

Let’s take a closer look at the ingredients list for Mika’s Vegan Seaweed and Cucumber Salad recipe. This easy, refreshing Japanese-inspired salad is full of flavor and texture, making it perfect as a side dish or light lunch. Here are the ingredients you will need:


  • 4 cups of wakame seaweed, cut and soaked for 10 minutes, then rinsed and drained
  • 2 cups of julienned cucumbers
  • 1 English cucumber, sliced
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of tamari (or soy sauce)
  • 2 oz of dried seaweed (such as Costco seaweed salad)
  • 1/2 cup of toasted sesame seeds

Note that these ingredients are enough to serve about four people.

The Recipe How-To

 A Refreshing Salad for a Hot Summer Day
A Refreshing Salad for a Hot Summer Day

Now for the exciting part – how to make this delicious vegan seaweed and cucumber salad! Here are step-by-step instructions:


  • 4 cups wakame seaweed, soaked for 10 minutes, rinsed and drained
  • 2 cups julienned cucumbers (Japanese or English cucumber)
  • 1 tablespoon toasted sesame seeds


  1. Cut the seaweed and soak it, then rinse and drain well
  2. Julienne your cucumber(s) – this means cut them into thin strips – and set aside
  3. Toast your sesame seeds in a dry pan just until fragrant (about a minute or two) and set aside
  4. In a large bowl, mix the seaweed, sesame seeds and cucumbers together
  5. In a separate, small bowl, whisk together 3 tablespoons of fresh lemon juice, 2 tablespoons of tamari (or soy sauce), 1 tablespoon of rice vinegar, and 1 tablespoon of brown rice syrup to make the dressing
  6. Pour the dressing over the seaweed mixture and toss well
  7. Chill in the refrigerator for at least an hour to let the flavors meld together.
  8. Serve in a salad bowl to your family member or friends.

Note that this recipe is very versatile and you can easily adjust it to suit your taste preferences. For example, you might like more or less dressing or want to add other vegetables or fruits.


Substitutions and Variations

 When Seaweed Meets Cucumber: A Burst of Flavor
When Seaweed Meets Cucumber: A Burst of Flavor

Are you looking to switch up the flavors or make some tweaks to the recipe? Fear not, as there are plenty of substitutions and variations to experiment with!

For the seaweed, you can use other varieties like dried nori or dulse. If you can’t find wakame seaweed, try using Costco’s seaweed salad instead.

If cucumbers aren’t your favorite ingredient, try swapping them out for jicama or thinly sliced English cucumbers. For some heat and color, add sliced radishes or diced red bell pepper.

To give the salad a heartier texture, add some cooked brown rice or soba noodles. For some protein, toss in some cubed tofu or edamame.

For the dressing, swap out tamari for soy sauce and rice vinegar for apple cider vinegar. Add in toasted sesame oil for a nutty flavor.

Finally, top it off with some chopped scallions or cilantro and a sprinkle of sesame seeds for added crunch and flavor.

Remember, cooking is all about experimenting and finding what works best for you. So don’t be afraid to get creative and have fun with this easy refreshing Japanese cucumber seaweed salad recipe!

Serving and Pairing

 Ocean-Inspired and Deliciously Vegan
Ocean-Inspired and Deliciously Vegan

Mika’s Vegan Seaweed and Cucumber Salad Recipe is a perfect side dish that complements any main course. The light and refreshing flavors of the salad make it ideal for pairing with heavier dishes such as seared tofu or vegan fried rice. It is also an excellent option for serving at a summer backyard barbecue or a dinner party, as it can be prepared in advance and served chilled.

For a complete Japanese-themed meal, consider serving this salad with soba noodles or teriyaki glazed vegetables. The subtle taste of the seaweed adds depth to the flavors of the cucumber and rice vinegar dressing. This combination creates a balance of sweet and sour tastes that go perfectly with the nutty flavor of the soba noodles.

If you are looking for something lighter, try pairing this salad with a bowl of brown rice and grilled shiitake mushrooms. The earthy tones of the mushrooms contrast well with the fresh taste of seaweed and cucumber, making this a well-rounded meal. Drizzle some tamari sauce over the brown rice for added saltiness.

To add some crunch, sprinkle some toasted sesame seeds on top of the salad before serving. This will also enhance the nutty flavor of the dish.

Overall, Mika’s Vegan Seaweed and Cucumber Salad Recipe is a versatile side dish that pairs well with many meals. Its simple yet flavorful ingredients result in an easy-to-make and palate-pleasing recipe perfect for any occasion.

Make-Ahead, Storing and Reheating

 Green and Lean: Mika’s Seaweed Salad
Green and Lean: Mika’s Seaweed Salad

This Vegan Seaweed and Cucumber Salad recipe can be made ahead of time and stored carefully in the fridge for a few hours to allow flavors to meld. Simply prepare the salad dressing, veggies and store them separately. Right before serving combine everything together in a large bowl and add sesame seeds and green onions for garnish.

When storing leftovers, make sure to keep them in an airtight container in the refrigerator for up to two days. Keep your seaweed salad separate from your cucumber salad so the cucumbers don’t get too soggy.

For reheating, we do not recommend it since the texture of the seaweed may change and may become rubbery when heated.reheated cucumber lose their crunchiness as well. For best results consume right away or pack for a tasty lunch on-the-go.

If you’re planning a picnic or outdoor gathering, we recommend packing the salad dressing and veggies separately to keep everything crisp and fresh until it’s time to serve. This recipe is great for meal prep as well, so you can easily enjoy this refreshing Japanese-inspired salad during a busy week!

Tips for Perfect Results

 A Salad That’s Almost Too Beautiful to Eat
A Salad That’s Almost Too Beautiful to Eat

To ensure your vegan seaweed and cucumber salad is absolutely stunning, here are a few tips to keep in mind. First and foremost, make sure that you properly soak and rinse the seaweed. You don’t want it to be too crunchy or too slimy. The key is to have a slightly chewy texture.

When soaking the seaweed, add a pinch of salt to the water to help bring out the flavor. Rinse it a couple of times after soaking it for 10 minutes and let it drain for a bit before using.

Additionally, take your time when slicing the cucumbers. Aim for thin, uniform slices. I recommend using a mandoline slicer if you have one, but if not then just practice your knife skills!

When making the dressing, taste as you go to ensure that it’s well balanced. If it’s too sour, you can add more tamari or sweeten with agave syrup.

Finally, I suggest letting the salad marinate for at least an hour in the refrigerator before digging in. This will allow all of the flavors to meld together beautifully.

By following these tips and taking your time with each step of the recipe, you’ll create a deliciously refreshing vegan seaweed and cucumber salad that you’ll enjoy time and time again!


As much as we strive for perfection, sometimes things don’t always go according to plan – but that’s okay! It’s all about the learning process and finding solutions to common problems. For this reason, I’ve compiled a list of frequently asked questions and their answers to help you navigate any road bumps you might encounter while making Mika’s Vegan Seaweed and Cucumber Salad Recipe. Let’s dive in!

How do you eat Costco seaweed salad?

This seaweed salad is a versatile dish that can be served as a delightful accompaniment to any Asian meal, paired with tofu or added as a topping to your favorite stir-fry bowl. To give it an incredible flavor boost, I recommend trying it with the delicious Costco Kewpie Deep Roasted Sesame Dressing & Marinade.

Is seaweed salad from Japanese restaurant healthy?

Seaweed is an excellent source of vital vitamins such as B, A, C, E, and K. Moreover, it contains B12, a rare nutrient usually found in animal products, making it an ideal supplement for people who consume little or no meat. Additionally, seaweed is rich in iodine, which is necessary for ensuring optimal thyroid function.

Is Costco seaweed salad good for you?

Seaweed salad is a great addition to any diet because of its impressive nutritional profile. A 2 oz serving of seaweed salad from Costco contains only 30 calories, 2.5 g of fat, zero cholesterol, 140mg of sodium, 3 g of carbohydrates, and 1 g of protein. Moreover, it provides 1% of the daily recommended intake of vitamin C, 4% of calcium, and 2% of iron. So, incorporating seaweed salad into your meals can be an easy and delicious way to boost your nutrient intake.

What is actually in seaweed salad?

Seaweed salad is typically made with wakame as its primary component, but it can be enriched with an assortment of other wholesome ingredients. These may include sesame seeds, various kinds of seaweed, leafy greens, ginger, edamame, daikon radish, shredded carrots, and corn.

Bottom Line

In conclusion, Mika’s Vegan Seaweed and Cucumber Salad Recipe is a winner in every way. As a vegan chef, I am always looking for recipes that are not only healthy but also delicious and easy to make. This recipe hits all three marks, making it ideal for both vegans and non-vegans alike.

With ingredients like fresh lemon juice, rice vinegar, tamari, toasted sesame seeds, wakame seaweed, and julienned cucumbers, this salad is packed with flavor and nutrition. Even better, it’s versatile enough to be adapted to suit your taste preferences and dietary needs.

Whether you are looking for an easy and refreshing side dish or a main dish that will leave you feeling satisfied and energized, Mika’s Vegan Seaweed and Cucumber Salad Recipe is the perfect choice. So why not try it out today? Your taste buds (and your body) will thank you for it! Bon appétit!

Mika’s Vegan Seaweed and Cucumber Salad

Mika’s Vegan Seaweed and Cucumber Salad Recipe

I post this simple little Japanese seaweed salad in honor of my friend Mika. Mika is a phenomenal cook, with a natural flare for flavors. Of all the incredible dishes she has shared with me, this one will always be my favorite. Seaweed and cucumber salads are always bursting with flavor, but they are often made with sauces that contain a lot of sugar. We have modified a traditional favorite using fresh raw lemon juice and agave nectar. This is a quick, easy and a spectacular introduction to seaweed. Give it a go. It is irresistibly delicious!
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Prep Time 5 mins
Cook Time 0 mins
Cuisine Vegan
Calories 39 kcal


Salad Ingredients

  • 4 cups wakame seaweed, cut, soaked for 10 minutes and then rinsed and drained
  • 2 cups julienned cucumbers
  • 1 tablespoon gomashio, for garnishing

Dressing Ingredients

  • 3 tablespoons wheat-free tamari
  • 4 tablespoons brown rice vinegar
  • 2 tablespoons cold pressed sesame oil
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons freshly minced ginger
  • 3 teaspoons agave nectar


  • Mix together the seaweed and cucumber in a large bowl.
  • To make the dressing throw all the ingredients in a blender and pulse a few times until well combined. Or just gently beat with a whisk or fork.
  • Toss the dressing through the salad and garnish with some gomasio or plain sesame seeds.

Add Your Own Notes


Serving: 39gCalories: 39kcalCarbohydrates: 1.6gProtein: 0.9gFat: 3.5gSaturated Fat: 0.5gSodium: 377.7mgFiber: 0.2gSugar: 0.6g
Keyword < 15 Mins, Asian, Easy, Japanese, Kid-Friendly, Lunch, Salad Dressings, Summer, Vegan
Tried this recipe?Let us know how it was!

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