Mika’s Vegan Seaweed and Cucumber Salad

    5 minutes

    I post this simple little Japanese seaweed salad in honour of my friend Mika. Of all the incredible dishes she has shared with me, this one will always be my favourite. We have modified a traditional favourite using fresh raw lemon juice and agave nectar.


    California, United States
    1 person made this

    Serves: 8 

    • 4 cups cut wakame, soaked for 10 minutes and then rinsed and drained
    • 2 cups julienned cucumber
    • 1 Tbsp gomasio for garnishing
    • Dressing Ingredients
    • 3 Tbsp wheat-free tamari
    • 4 Tbsp brown rice vinegar
    • 2 Tbsp cold pressed sesame oil
    • 4 tsp fresh lemon juice
    • 2 tsp freshly minced ginger
    • 3 tsp agave nectar

    Preparation:5min  ›  Ready in:5min 

    1. Mix together the seaweed and cucumber in a large bowl.
    2. 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.
    3. Toss the dressing through the salad and garnish with some gomasio or plain sesame seeds.

    See it on my blog

    The Blender Girl

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