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Salted Kelp Cucumber Salad

Salted Kelp Cucumber Salad

This 5-minute cucumber salad keeps well in the fridge overnight, although this recipe is so easy that I recommend making and eating it on the same day for maximum freshness.

If you skip the bonito flakes, add more salted kelp to taste.

Check out the step-by-step photos on the previous page.


  • 1 medium Japanese cucumber (about 160g)
  • a small handful (5 grams) salted kelp (Shio kombu, 塩こんぶ)
  • 1/2 tbsp clear vinegar
  • 1 mini sachet (2.5 grams) bonito flakes optional
  • 1/2 tbsp sesame oil add more if the salad is too dry


  1. Cut cucumber to small uniform chunks. Optional: Rotate & cut the cucumber for a different presentation.
  2. In a large bowl, add the rest of the ingredients. Stir through to mix well, making sure all the kelp is moistened & slippery. Alternatively, put all the ingredients in a tightly lid food container and shake energetically until everything is well mixed. Season to taste. Serve at room temperature or chilled.

Cooking Note(s):

  1. If the cucumber salad not salty enough to your liking, add more salted kelp to taste.
  2. The bonito flakes are optional but I like that they add a different umami depth to this cucumber salad. Skip this ingredient if you want to keep this salad vegetarian.
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3 comments on “Salted Kelp Cucumber Salad”

  1. I love kelp and all kinds of other seaweeds. Have never tried the salted version though, but would love to! The salad looks fresh, light yet very flavourful!

  2. As promised, I did take a look at our Daiso here recently but it’s very 可怜, got nothing much esp. when it comes to food items.

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