Dried Wakame, Cucumber, and Jicama Salad

Dried Wakame, Cucumber, and Jicama Salad

  • Prep: 30 min
  • Cook Time:
  • Total: 30 min
  • Serving: 4 Servings

Wakame is an edible brown seaweed that is frequently used in Chinese and Japanese cooking. Try it tossed with cucumber and jicama in this Asian-inspired salad.


  • 1/2 ounce dried wakame
  • 2 teaspoons toasted sesame seeds, divided
  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 6 ounces jicama (about 1/4 of a large root), peeled
  • 1 large cucumber, peeled


  1. Put the dried wakame into a bowl of cold water and soak for 15 minutes.
  2. In the meantime, cut the cucumber in half, lengthwise, remove the seeds and then slice into paper-thin slices using a food processor or mandolin. Transfer to a salad bowl.
  3. Cut the jicama into paper thin slices using the same method, and then place into the same bowl as the cucumber.
  4. Put 1 teaspoon of sesame seeds into a mortar and pestle and grind into a coarse powder. Transfer to a bowl with the vinegar, sesame oil, soy sauce, and sugar and whisk vigorously until combined.
  5. Remove the wakame from the water, drain and pat dry. Cut into 1-inch pieces and then add to the bowl with the jicama mixture.
  6. Pour the dressing over the salad and then sprinkle with the remaining sesame seeds. Gently toss to combine and then serve immediately.


Comments on "Dried Wakame, Cucumber, and Jicama Salad"