cucumber seaweed salad

This is a quick, fresh and delicious salad for spring and summer. Seaweed is full of iodine; some species can accumulate up to 30,000 times the iodine content of sea water! This salad is a perfect way to introduce you to the use of seaweed like kelp, nori or arame. Ready in 15-20 minutes.


  • 1 TBS dried arame sea vegetables
  • 3 cups cucumber, peeled, seeded, sliced
  • 1 medium tomato, seeds and excess pulp removed, sliced
  • 1 TBS minced scallions


  • 3 TBS rice vinegar (or apple cider vinegar)
  • 2 TBS soy sauce (BRAG’s)
  • 1/2 TBS finely minced fresh ginger
  • 1/2 TBS chopped fresh cilantro
  • Extra virgin olive oil to taste
  • Salt and (white) pepper to taste


  1. Rinse and soak arame in warm water while preparing rest of ingredients.
  2. Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
  3. Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about 1/4-inch wide.
  4. Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don’t want seaweed pieces to be too large. Toss everything together and serve immediately.


Recipe adapted from the world’s healthiest foods.


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