Tranquilizing Sunomono (Cucumber Seaweed Salad).

By Jackie DeKnock  ,   

June 19, 2020

This seaweed salad is refreshingly delicious, it's also healthy! Seaweed contains an anti-inflammatory complex carbohydrate called fucoidan, so why not enjoy this yummy salad and eat for your health!

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: Serves: 4-6


¼ cup dried wakame seaweed

1 English cucumber (or 2 Japanese cucumbers)

1 tsp sea salt


½ cup rice vinegar

3 tablespoons coconut palm sugar, to taste

1 teaspoon grated ginger

1 tablespoon soy sauce or Tamari (GF)

½ tablespoon sesame oil


¼ cup roasted white sesame seeds.

1 green onion, green part sliced thinly on a diagonal

A splash of love


First of all, let’s get this seaweed re-hydrated. Thoroughly rinse the wakame seaweed (to eliminate salt), then place in a bowl & cover with boiled water to soak for 10-15 minutes 10 Minutes until tender. If you like crunchy seaweed, soak for 5 minutes. Drain, rinse, squeeze out excess water. If wakame is uncut, cut up, using scissors into 1/2-inch-wide strips.

Wash cucumber and peel one ½-inch-side strip lengthwise, leaving a strip of the skin for extra crunchiness. Cut the cucumbers into thin slices. Place cucumber in a bowl and sprinkle sea salt. Cover with cold water and massage slices in water for a minute, let sit for 15 minutes 15 Minutes. Transfer cucumber to a bowl one handful at a time, squeezing excess water out of the cucumbers.

Combine the dressing ingredients in a small bowl, stirring until the sugar dissolves completely.

Before serving, pour the dressing over cucumber slices, add seaweed and mix well together. Garnish with slivers of green onion and roasted sesame seeds.