20 Tasty Vegan Japanese Recipes
Explore the tasty world of Japanese cooking with these carefully selected vegan Japanese recipes. There is a dish to get excited about with sushi, tempura, curry, and more!
Ingredients
Japanese Cucumber Salad
- 2 medium Japanese or English cucumbers
- ¼ teaspoon salt
- 2 tablespoons wakame seaweed
- 1 tablespoon sesame seeds topping
For the Dressing
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Wash the cucumbers and slice them as thinly as possible using a sharp knife or mandoline slicer.
- Place the slices in a colander, sprinkle with salt, and let them sit for about 5-10 minutes. This process helps draw out excess water, ensuring a crunchier texture in the salad.
- If you're using dried wakame, soak it in warm water for about 5-10 minutes or until it's fully rehydrated. Drain well and gently squeeze out excess water. If you're using fresh or pre-rehydrated wakame, simply measure and prepare it for the salad.
- Make the dressing by whisking together rice vinegar, sugar, soy sauce, and sesame oil in a small bowl. Adjust to taste preferences.
- Gently squeeze the cucumber slices to remove and remaining water, then transfer them to a salad bowl.
- Add the wakame and pour the dressing over everything. Gently toss to ensure the cucumber and wakame are well coated. Let the salad sit for 5 minutes to marinate.
- Just before serving, sprinkle the salad with sesame seeds. Enjoy!
Notes
- You can omit the sesame oil in the dressing if wanted.
- This salad pairs well with sushi, teriyaki tofu, rice, or tempura.
- Find 20 more vegan Japanese recipes in the article above!
Nutrition
Calories: 47kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 375mg | Fiber: 1g | Sugar: 4g