Cucumber and Wakame Salad (Sunomono)

A refreshing, traditional Japanese starter providing plant-based protein thanks to the addition of edamame and mineral-rich wakame seaweed.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g (approx. 2 medium) thinly sliced cucumbers · 64 kcal in the whole recipe
• 8 g dried wakame seaweed · 24 kcal in the whole recipe
• 80 g shelled edamame, cooked · 97 kcal in the whole recipe
• 3 tbsp rice vinegar (or white vinegar) · 9 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce · 9 kcal in the whole recipe
• 1 tsp sugar · 19 kcal in the whole recipe
• 1 tbsp toasted sesame seeds · 63 kcal in the whole recipe
• 1 tsp salt (for draining cucumbers)

Method

1. Soak dried wakame seaweed in warm water for 10 minutes until hydrated, then drain and gently squeeze out excess liquid.

   

2. Rub thinly sliced cucumbers with salt, let stand for 5 minutes, then squeeze out excess water thoroughly.

   

3. In a small bowl, whisk rice vinegar, low-sodium soy sauce, and sugar together until the sugar dissolves completely.

   

4. Combine cucumbers, wakame, and shelled edamame with the dressing, sprinkle toasted sesame seeds on top, and serve chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.