Cucumber Wakame Salad


1 Medium English Cucumber
4 tbsp Dehydrated Wakame (Seaweed)
1 tsp Sea Salt
3 tbsp Rice Vinegar or Apple Cider Vinegar
1/16 tsp stevia
1/4 tsp Tamari or Soy Sauce (Tamari for gluten-free option)
1/2 tsp Sesame Oil
1 tsp White Sesame Seeds


  1. Place 4 tbsp dried wakame seaweed in a bowl. Break the wakame into smaller bite size pieces if they are not pre-cut. Pour warm water to completely cover the wakame by at least a couple inches. Dried wakame soak up a lot of water. Check in a few minutes and add more water if necessary to ensure all the wakame are submerged. It takes about 15 minutes to rehydrate.
  2. In the meanwhile, slice 1 medium English cucumber into thin slices. You can use a knife or mandolin.
  3. Mix 1 tsp sea salt evenly with the sliced cucumbers. Let it rest in a bowl for about 10 minutes. The cucumber will release the excess juice through osmosis.
  4. Combine rice vinegar or apple cider vinegar, Stevia, Tamari or soy sauce, and sesame oil in a bowl to make the dressing.
  5. Squeeze out the excess cucumber juice, and strain away excess water from the rehydrated wakame. Discard the water used to rehydrate wakame.
  6. Place strained cucumber and wakame in a bowl, pour over the dressing, and garnish with black and white sesame seeds.