Sesame Cucumber Salad
Prep time
Total time
Serves: 1 as a snack, 2-4 as a condiment
  • 1 medium-sized cucumber, peeled only if you prefer
  • 2 tablespoons rice vinegar
  • ½ teaspoon agave syrup or sugar
  • 1 teaspoon sesame seeds
  • Sea salt
  • 1 teaspoon wakame flakes (or arame, or hiziki) (optional)
  • ½ teaspoon sesame oil (optional)
  1. Slice the cucumber into very thin coins using a mandolin (if you have one).
  2. In a small bowl mix together the cucumber slices, rice vinegar, agave, and a pinch of salt, and toss gently. Place in the refrigerator for 5 or 10 minutes or up to a day.
  3. Rehydrate your wakame flakes, if using, by placing them in a small bowl and covering them with water. They will increase to about 10 times the size they were as dried flakes, and they will take less than a minute to rehydrate.
  4. Remove the cucumbers from the refrigerator and mix in the rehydrated wakame flakes, leaving excess water from the wakame bowl behind. Drizzle with a bit of sesame oil, if desired, and top with the toasted sesame seeds. You can make this ahead and store in the refrigerator for a couple of days.
Recipe by Love and Lemons at