Salted Kelp Cucumber Salad Recipe Meal Prep Veggies Rice Bowl Recipe Black Fungus (Ramen Topping Recipe) Soba Gyoza Bento Lunch Box Recipe Spicy Bean Sprout Salad Recipe

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.
Pages: 1 2

2 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.

Leave a Reply

Your email address will not be published. Required fields are marked *