Wakame and cucumber salad with black vinegar dressing

Wakame and cucumber salad with black vinegar dressing

10 mins Prep

This ultra-cooling salad brings crunch from the cucumber, umami from the wakame, fruitiness from the black vinegar and heat from the chilli

Created by Spinneys
Prep time 10 minutes
Serves 4
Cuisine Japanese
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 77
Fat 3.7g
Saturates 0.6g
Protein 2g
Carbs 11g
Sugars 5.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Place the wakame seaweed in a bowl and cover with hot water for 3-5 minutes. Drain and set aside.


Slice off the ends of the cucumber, then smash them with a wide knife or rolling pin.


Chop the cucumbers into bite-sized pieces. Transfer to a bowl and toss with the wakame.


Peel and mince the garlic cloves.


To make the dressing, combine the garlic, sugar, salt, sesame oil, soya sauce, vinegar and chilli sauce in a bowl.


Drizzle the dressing over the salad and serve immediately.