This famous Japanese salad undergoes a facelift: a blush of red bell pepper, beauty marks of sunflower and chia seeds alongside wakame, toasted sesame, and rice or bean noodles; A perfect light meal for the hot cucumber season.
This recipe opens the “cucumber season”:
- There are plenty of cucumbers in the market.
- It’s extremely humid out there.
- You have minimal patience to stand in the kitchen.
- The body craves something light yet filling.
I’ve known Japanese cucumber salad with wakame for a long time as a side dish. I decided to upgrade it to a meal: Next to a boost of wakame, which is excellent for the thyroid, I added superfoods such as chia and sunflower seeds and topped it with rice noodles.
Since most ingredients are the same as sushi, I added wasabi to the dressing!
The result was a delightful, satisfying, easy-to-digest salad.
Enjoy, and let me know how it turned out 🥒🥒🥒😋❣
- 6 medium cucumbers
- ½ red bell pepper
- ½ cup Wakame seaweed
- 2-3 Tablespoon spring onion, chopped
- 100 gram rice or bean noodles
- 1 Tablespoon toasted sunflower seeds
- 1 Tablespoon chia seeds
- 1 Tablespoon toasted sesame (black or white)
- Soak the seaweed in boiling water for five minutes, strain, squeeze lightly, and set aside.
- Cut the cucumbers lengthwise into quarters (do not peel), remove the soft inner part with a spoon (see image), and cut crosswise into sticks. You can eat the removed content as is or add it to smoothies, gazpacho, etc.
- Cut the red bell pepper into small cubes.
- Cook the rice or bean noodles according to the manufacturer's instructions, drain, wash, and keep aside.
- Add cucumber, red bell peppers, wakame, green onion, and noodles.
- Mix the dressing ingredients in a small bowl: vinegar, soy sauce, agave, salt, sesame oil, and wasabi, add to the salad, and mix well. Taste and adjust seasoning if necessary.
- For best results, let the salad rest for half an hour at room temperature before serving to allow the flavors to blend. Sprinkle toasted sesame, sunflower, and chia seeds. And serve.
- Sprinkle toasted sesame, sunflower, and chia seeds. And serve.
- The salad keeps in the refrigerator for up to five days.