10-Minute Asian-Inspired Cucumber Salad

Asian cucumber salad

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My recipe for Asian Cucumber Salad with Wakame is quick (10 minutes or less!), easy, super healthy, and 100% vegan. It features cool cucumbers, nutrient-dense wakame seaweed, lots of interesting textures, and a tangy-umami dressing. Serve as a side salad with your favorite Asian-inspired main dishes!



For the salad: 

  • 3 cucumbers, chopped
  • 1/4 cup roasted peanuts, roughly chopped or crushed
  • 2 tbsp dried wakame
  • 2 tbsp fried shallots
  • 1 tbsp sesame seeds, toasted
  • 1 tsp red chili flakes

For the dressing: 

  • 2 tbsp rice wine vinegar
  • 1 tsp vegan fish sauce
  • 2 tsp soy sauce
  • 1 tsp agave syrup (or other sweetener: palm sugar, coconut sugar)
  • 1 tsp sesame oil


  1. Rehydrate the wakame: In a small bowl, soak the wakame with warm water for about three minutes, until it has expanded. Strain and squeeze out the excess water.
  2. Dressing: Shake the dressing ingredients together in a jar.
  3. Salad: Add all salad components into a bowl. Pour over dressing and toss to combine. Serve immediately and enjoy!

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