Skip to main content

Seaweed Cucumber and Radish Salad

When I am 'cooking' for just myself I revel in the freedom of not worrying about juggling all the likes and dislikes of every member of the family. This is one of my favourites - and every single ingredient is hated (not just disliked) by at least one if not all of my lovely family! And the best thing about making this for myself is that it's a doddle to prepare and doesn't even require cooking.

Seaweed Cucumber and Radish Salad

Seaweed is a great source of iodine, good for gut health and full of nutrients eg calcium, folate, magnesium. It also aids detoxification and has been claimed in studies to help regulate hormones. Whatever the benefits I love the natural saltiness and it always tastes great with a sesame oil and ginger based dressing.

Seaweed Cucumber and Radish Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 1 as a main, 2 as a side

10g mixed dried seaweed, hydrated and drained
2-3 inch cucumber, finely sliced into discs
3 radishes, bulbs finely sliced into discs
radish leaves from the bulbs, roughly torn
small bunch coriander leaves, roughly chopped
2 tbsp sesame seeds

Dressing (makes extra):
2 tbsp extra virgin olive oil
2 tbsp nutritional yeast
1 inch ginger, peeled and grated
1 tbsp sesame oil
1 tbsp coconut aminos or tamari if soy-tolerant
1 tbsp balsamic vinegar
1 tbsp lemon juice (1/4 lemon)
1 tbsp raw honey or maple syrup
optional: pinch sea salt if needed (remember seaweed is salty!)
optional: pinch of chilli flakes

1. In a lidded jar combine all dressing ingredients. Whisk or shake vigorously with lid on to combine. Set aside.
2. Arrange seaweed, radish and coriander leaves, cucumber and radish slices on serving plate.
3. Drizzle the dressing on top and sprinkle on sesame seeds. Garnish with extra coriander.