Mika’s Vegan Seaweed and Cucumber Salad


  • 4 cupswakame seaweed, cut, soaked for 10 minutes and then rinsed and drained
  • 2 cupsjuliennedcucumbers
  • 1 tablespoongomashio, for garnishing
  • 3 tablespoonswheat-freetamari
  • 4 tablespoonsbrown rice vinegar
  • 2 tablespoonscold pressedsesame oil
  • 4 teaspoonsfresh lemon juice
  • + 2 more ingredients
    • 2 teaspoonsfreshlyminced ginger
    • 3 teaspoonsagave nectar

1 Mix together the seaweed and cucumber in a large bowl. 2 To make the dressing throw all the ingredients in a blender and pulse a few times until well combined. Or just gently beat with a whisk or fork. 3 Toss the dressing through the salad and garnish with some gomasio or plain sesame seeds.

View full recipe at SpringPad


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