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cucumber seaweed salad

Cucumber & Seaweed Salad

Kick start the summer with our refreshingly delicious cucumber seaweed salad paired with a perfectly balanced english mustard and sesame dressing!

Method (serves 2)

• Slice the ends of a cucumber and cut it lengthways into a half.
• Remove the seeds with a spoon. Slice thinly into 2mm thick slices. 
• Soak the dried seaweed in a bowl of water until it opens out and becomes soft.
• Put the cucumber and seaweed in a colander. Drain and squeeze of the excess water. Put them in a bowl and mix together. 
• Put the ingredients for the sauce into a bowl. Mix well until creamy. 
• To serve, put the cucumber salad on a plate. Drizzle over the sauce. 
• Garnish with cress and sesame seeds and serve. 


Print this recipe


  • 1 Cucumber 
  • ¼ cup Dried wakame seaweed 
  • 1tsp of sea salt

For the dressing:

  • 2tbsp Sesame paste (tahini)
  • 1 ½ tsp Clear Honey
  • 1tbsp Soy sauce
  • 2tbsp Rice vinegar
  • ½ tsp Japanese or English mustard
  • 1tbsp Water


  • Black sesame seeds
  • Cress

Yuki's Tip 

  • You can top this salad with cooked squid, prawns or tofu.
  • Make plenty of the dressing. You can use it for salad leaves and cooked vegetables including broccoli, cauliflower or asparagus. 

Recipes created by Yuki Gomi in conjuction with Yakult 

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