Cucumber & seaweed salad with sesame mustard dressing

Cucumber & seaweed salad with sesame mustard dressing

Yuki Gomi's recipe uses simple ingredients to make something special and is delicious as a crunchy side or for lunch. The dressing makes plenty – use what’s left for salads and cooked vegetables.

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VegetarianHealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • PlusPreparation time 10 minutes + salting and soaking


  • 1 Essential Cucumber
  • 1 tsp sea salt flakes
  • 2 tbsp Cooks' Ingredients Dulse Seaweed
  • 250g pack silken tofu, drained and thickly sliced
  • ½ tsp black sesame seeds, to garnish
  • ¼ x 20g pack chives, chopped, or cress, to garnish

For the dressing

  • 2 tbsp Cooks’ Ingredients Tahini
  • tsp clear honey
  • 1 tbsp soy sauce
  • 2 tbsp Cooks’ Ingredients Japanese Rice Vinegar
  • ½ tsp Essential English Mustard, or more to taste of you prefer it hotter


  1. Slice the ends from the cucumber, then cut in ½ lengthways. Remove the seeds with a teaspoon. Cut the flesh into thin slices, 2mm or less. I recommend the careful use of a mandolin. Put into a bowl, toss with the salt and set aside for 10 minutes.

  2. Soak the dulse seaweed in another bowl of water for 10 minutes or until it opens out and becomes soft. While you wait, put the dressing ingredients into a bowl, add 1 tbsp water and whisk until creamy.

  3. Put the cucumber into a colander to drain, then squeeze out as much excess water as you can, by hand or by wringing with a clean tea towel. Drain the seaweed well.

  4. To serve, put the cucumber into wide bowls with the seaweed on top. Mix the cucumber and seaweed together if liked. Add the tofu, then drizzle over ¾ of the dressing, saving the rest for another time. Garnish with black sesame seeds and the chives or cress, if using, then serve.

Cook’s tip

Instead of the tofu, try adding cooked squid or prawns on top of this salad. 


Typical values per serving when made using specific products in recipe


811kJ/ 195kcals



Saturated Fat












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