Cucumber and Marinated Seaweed Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 6 servings
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3/8 cup rice wine vinegar

1/2 teaspoon salt

3/8 cup miso (soybean paste)

1 cup sesame oil

6 cups shredded dashi kombu (kelp)

2 English cucumbers, peeled, seeds removed and cut into chunks

2 tablespoons sesame seeds


  1. Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
  2. Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.