Cucumber & Seaweed Salad with Steamed Vegetables

by veronica

This is a recipe which was originally featured on Vegan Miam back in 2012 part of a guest blogging column where I created a suite of lighter recipes suitable for a detox period.

This is a light, yet satisfying salad, filled with colour texture and added tanginess from the vinaigrette.

Serves: 2


  • 1 portion of mixed vegetables to steam – for this dish, I used sweet-potatoes and broccoli
  • Spinach
  • A quarter of a cucumber
  • A small tomato
  • Your favourite sea weed – I always use wakame – the ratio should be a quarter cucumber – and the rest seaweed in your salad (you will be making the cucumber and seaweed separately)
  • Fresh lemon juice


  • Dried or fresh coriander – use about 1tbs of dried coriander, I do recommend fresh though if you can get your hands on some!
  • 2 tbsp fresh lemon juice
  • Wasabi powder or paste – as much as you can handle or enjoy ;)
  • A dash of sesame oil (can also be omitted) and dilute the lemon juice with water instead

Instructions – Salad

  1. Soak the seaweed, if you use dried seaweed
  2. Chop and steam your vegetables
  3. Layer a plate with spinach leaves
  4. Cut your cucumber into small cubes
  5. Drain the seaweed and make sure to press any extra water out of it
  6. Mix cucumber and seaweed – the ratio should be a quarter cucumber and the rest of seaweed – in a bowl.
  7. Mix the seaweed salad with 0,5 tbsp of lemon juice
  8. When your steamed veggies are ready, layer them on the plate, on top of the spinach
  9. Add cucumber and seaweed salad on top
  10. Slice your tomato and add on top of the seaweed
  11. Top the salad with the dressing


  1. Add lemon juice to a bowl
  2. Mix with wasabi and coriander
  3. Add oil or dilute the lemon with water


  • If you don’t have Wasabi at home you can also do this with mustard, omit the lemon and replace the oil with olive oil

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