Seaweed Salad with Kale and Cucumber

January  8, 2015
4 Ratings
Photo by Mark Weinberg
Author Notes

If you fear seaweed, this is a good place to start. It's definitely oceanic, but mixed with enough other stuff and dressed so familiarly that I think you’ll be more than on board. —Kendra Vaculin

  • Serves 6
  • For the salad:
  • 1/2 ounce dried wakame seaweed, cut or uncut (available in most health/specialty food stores and for sure your local Japanese market)
  • 1 small cucumber, julienned
  • 1 cup kale sliced into ribbons
  • sesame seeds, for sprinkling
  • For the dressing:
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 small clove garlic, minced
  • 1/2 teaspoon fresh, minced ginger
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
In This Recipe
  1. Cover seaweed with warm water and allow to soak until soft, about 5 minutes. If uncut, slice into thin strips. Lay on paper towel to drain, and squeeze or pat out excess water.
  2. Whisk the dressing ingredients until sugar is dissolved. Toss together with seaweed, cucumber and sliced kale, sprinkling with sesame seeds.
  3. While great on its own, this salad also acts for a great base with a myriad of additions, like tofu cubes, green apples, and shredded carrots.

See what other Food52ers are saying.

  • Oui, c'est bon
    Oui, c'est bon
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  • Jara
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