Light Seaweed, Cucumber, Carrot Salad with Sesame Seed Dressing

Light Seaweed, Cucumber, Carrot Salad with Sesame Seed Dressing


I can never eat too much seaweed, especially when it’s in salad form.  Here’s one of my favorite seaweed salad recipes.  Wakame seaweed is paired by fresh cucumber and carrot, dressed with sesame oil, olive oil, and sesame seeds.


  • Wakame Seaweed (2 3/4 ounce)
  • Carrot (1 large, thinly sliced)
  • Cucumber (1 long, thinly sliced)


  • Rice Vinegar (1/4 of a cup)
  • Sesame Oil (1/4 cup)
  • Olive Oil (1/4 cup)
  • Lemon (Squeeze juice of one lemon)
  • Toasted Sesame Seeds (1 tablespoon)
  • Salt (1 teaspoon)
  • Pepper (1/2 teaspoon)

Can’t find wakame seaweed, get it here:
Wel-Pac – Fueru Wakame (Dried Seaweed) Net Wt. 2 Oz. (Pack of 4)

Ingredients you will need:



1) Soak your seaweed in water for about 15 minutes until it’s reconstituted.  Drain water and with your hands, squeeze out all the excess water from seaweed.  Transfer seaweed to a large bowl. With scissors. cut seaweed into bite size pieces.


2) Julienne slice your carrot and cucumber.  Add these vegetables to the seaweed.


3) Prepare your dressing.  In a small bowl, add rice vinegar, sesame oil, olive oil, lemon juice, salt, pepper and toasted sesame seeds.  Mix well.

RiceVinegarInBowlSaltInDressing PepperInDressingSesameOilInDressingOliveOilInDressingLemonInDressingSesameSeedInDressing

4) Add dressing to your seaweed salad and toss well, so all the dressing covers the salad. Because salad should taste cool, not room temperature,  chill it in refrigerator for 30 minutes before serving it.


Serves 4-6



  1. AngieG9 says

    Oh, my, that looks delicious Moon. I’ve never tried seaweed before, but it looks so good I think I’ll have to try it now. Today I got some beautiful heirloom carrots from an organic farmers market that would be so pretty in this salad, and I should have picked up a cucumber also, but was in a hurry to get some lunch. I’ll be going back though, so the next time the cucumbers will be top of the list. I want to make an onion and cucumber pickle my mom still makes when she can find good cukes. We like the small ones best, before they get the huge seeds in them. I also found the sorghum I have looked for and been unable to find for the past 20 years, so I will lay in a supply of that before the summer is over. I want to make my grandmother’s molasses cookies to keep on hand for when my grandkids visit. Just hope they like them as much as I do. If not, then there will be more for me.

  2. Ying & Yang Living says

    I loooove pickled veggies cause that is what Korean kimchi is, pickled and fermented veggies. Who doesn’t like molasses cookies–I am sure they will love them!

  3. AngieG9 says

    We love the pickled veggies also. Mom always made sauerkraut for the fermented veggies, but mostly these days I just make pickled ones to keep in the fridge, because I don’t have a good place to put the fermenting crock. I wish I still had the room though, because the home made is soooo good, much better than what I have to buy at the grocery when I absolutely HAVE to have some. I’m afraid if I tried to ferment them at home now, I would be evicted from this building because someone would take offense at the smell and report me. They are already complaining about my garlic usage, so adding some fermenting veggies would just about be the end of the line.

  4. Ying & Yang Living says

    yeah, kimchi, when you make it, has a very nasty smell. In Korea, they would pickle the kimchi outside in really large jars and you can smell it out there. Just to let you know, Angie, my new website launches on Saturday!

  5. AngieG9 says

    I hope you get this response Moon. We always made our sauerkraut in the smokehouse, so it wouldn’t get inside the house. Just had to time it right so it would be out of there before time to smoke the hams and bacon.