Delicious Living
  • 1/2-1 ounce dried wakame (or mixed dried seaweeds)
  • 4 ounces rice thread noodles
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • 3/4 teaspoon toasted sesame oil
  • 1 green onion, chopped (white and green parts)
  • 1 cucumber, peeled, seeded, and sliced
  • 1/2 cup thinly sliced carrots
  • 1/2 red bell pepper, sliced

Wakame, Noodle, and Cucumber Salad

Elisa Bosley | Delicious Living
  • Serves: 6 people

Delicious, light and easy to prepare, this Vietnamese-inspired noodle salad makes a refreshing meal. 

  1. In separate bowls, cover wakame and noodles with hot water; soak for 10 minutes. Drain and rinse with cold water. Cut wakame into very thin, 2-inch-long strips.
  2. In a small jar, combine vinegar, soy sauce, honey, and sesame oil; shake vigorously.
  3. In a large bowl, toss together wakame, noodles, green onion, and dressing. Let marinate 30 minutes in refrigerator. Toss in cucumber, carrot, and red bell pepper; serve.


PER SERVING: 115 cal, 1g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 25g carb, 1g fiber, 463mg sodium

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