Salad: China – 凉拌海带黄瓜 ➤ Liangban Haidai Huanggua (Cold Seaweed & Cucumber Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1/2 oz (15 g) dried wakame seaweed
- 1 English cucumber (about 8 oz (225 g)), thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 ml) granulated sugar
- 1 tsp (5 ml) chili oil or 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 clove garlic, minced
- 2 scallions, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- 1/2 tsp (3 g) kosher salt, or to taste

Show original ingredient measurements

- 1/2 oz (15 g) dried wakame seaweed
- 1 English cucumber (about 8 oz / 225 g), thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 ml) granulated sugar
- 1 tsp (5 ml) chili oil or 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 clove garlic, minced
- 2 scallions, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- 1/2 tsp (3 g) kosher salt, or to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rehydrate the wakame: place dried wakame in a bowl, cover with cold water and soak 5–10 minutes until softened. Drain, rinse, squeeze out excess water, and roughly chop if pieces are large.
2. Prepare the cucumber: thinly slice the cucumber into rounds or half-moons. If you prefer a crisper texture, sprinkle with 1/2 tsp (2.5 ml) salt, let sit 5 minutes, then rinse and pat dry.
3. Toast sesame seeds (if not already toasted): heat a small dry skillet over medium heat, add sesame seeds and toast 1–2 minutes, stirring, until fragrant and lightly golden. Remove from heat and cool.
4. Make the dressing: in a small bowl whisk together soy sauce, rice vinegar, toasted sesame oil, sugar, minced garlic, and chili oil or red pepper flakes (if using). Taste and adjust seasoning with a little more soy or vinegar if desired.
5. Toss salad: combine the rehydrated wakame, cucumber, and sliced scallions in a mixing bowl. Pour the dressing over and toss gently to coat evenly.
6. Chill and serve: refrigerate the salad for at least 10–15 minutes to meld flavors. Before serving, sprinkle with toasted sesame seeds and adjust salt to taste. Serve cold alongside the entrée.

1. Rehydrate the wakame: place dried wakame in a bowl, cover with cold water and soak 5–10 minutes until softened. Drain, rinse, squeeze out excess water, and roughly chop if pieces are large.
2. Prepare the cucumber: thinly slice the cucumber into rounds or half-moons. If you prefer a crisper texture, sprinkle with 1/2 tsp salt, let sit 5 minutes, then rinse and pat dry.
3. Toast sesame seeds (if not already toasted): heat a small dry skillet over medium heat, add sesame seeds and toast 1–2 minutes, stirring, until fragrant and lightly golden. Remove from heat and cool.
4. Make the dressing: in a small bowl whisk together soy sauce, rice vinegar, toasted sesame oil, sugar, minced garlic, and chili oil or red pepper flakes (if using). Taste and adjust seasoning with a little more soy or vinegar if desired.
5. Toss salad: combine the rehydrated wakame, cucumber, and sliced scallions in a mixing bowl. Pour the dressing over and toss gently to coat evenly.
6. Chill and serve: refrigerate the salad for at least 10–15 minutes to meld flavors. Before serving, sprinkle with toasted sesame seeds and adjust salt to taste. Serve cold alongside the entrée.