Cucumber-Seaweed Salad

Photo by Jennifer Davick

A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.

4 servings


  1. Salad:
    • 3/4 ounce dried wakame seaweed, cut into 1-inch pieces
    • 2 cucumbers, peeled, seeded, and diced
  2. Dressing:
    • 2 tablespoons apple cider vinegar
    • 1 1/2 tablespoons coconut aminos
    • 1 tablespoon extra-virgin olive oil
    • Juice of 1/2 small lemon
    • 1/2-inch piece of fresh ginger, peeled and grated
    • Pinch of fine sea salt


    1. In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.

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