Japanese-Style Cucumber and Kombu Salad

This traditional Japanese-style cucumber and kombu salad is a type of sunumono — vinegary cold dishes that add savor to the plate. Kombu is one of the most widely used sea vegetables in Japanese cuisine, surpassed only by nori.

Sunomono preparations like this one offer the palate a range of vinegary, salty flavors, from mild to quite tart. This salad is on the mild side; feel free to adjust the vinegar and salt to your taste.

The original Japanese dish is often made with kyuri, or Japanese cucumber, but since this vegetable isn’t readily available in Western markets, a firm, crisp cucumber is a good stand-in. 

A bit about kombu, a popular seaweed

The family of brown seaweeds (sometimes referred to as sea vegetables) called kelp (laminaria ochrole) is comprised of nearly nine hundred different varieties.

Those most commonly marketed through the western natural foods market are Japanese kombu (kombu is actually the name for dried sea kelp) and Atlantic kelp, related varieties that have similar flavors and culinary usages. 

Atlantic kelp was until some time ago marketed under the name Atlantic kombu, and it looks and tastes like the thinner varieties of Japanese kombu. It is harvested from the waters of the quiet bays of the northeast coast. Look for kombu in natural foods stores and online sources. 

Is kombu good for you? Like other sea vegetables, kombu is rich in minerals, notably calcium, phosphorus, and iron. It also contains an array of trace minerals. including iodine and selenium, and moderate amounts of several B vitamins and vitamin C.

Both kombu (as well as kelp) are available in natural foods stores and online. With its mild flavor, is a good choice for those who aren’t fond of strong sea flavors.

Packaged in wide, flat frond pieces, they’re both deep olive-green and are sometimes covered with a whitish powder, which is nothing more than a harmless substance called glutamic salt, considered a flavor enhancer or umami, which comes to the surface as the sea vegetables dry.

Store kombu and kelp in their original packaging, completely re-sealed once opened in a cool, dry, place. These sea vegetables will be shelf-stable for years if not exposed to moisture.

Explore more …

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Yield: 4 to 6

Japanese-Style Cucumber and Kombu Salad

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This traditional Japanese-style cucumber and kombu salad is a type of sunumono — vinegary cold dishes served with meals. 

Prep Time 10 minutes

Additional Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Ingredients

• 10- to 12-inch length of kombu
• 1 long English cucumber, very thinly sliced
• 1/2 cup matchstick-cut daikon radish or turnip, optional
• 2 tablespoons very thinly sliced scallion
• 3 tablespoons rice vinegar
• 1 tablespoon natural granulated sugar
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds

Instructions

1. Salt the thinly sliced cucumber lightly and leave in a colander for 15 to 20 minutes. Spread on several layers of paper towel, cover with more paper towel and squeeze to extract moisture.
2. Meanwhile, reconstitute the kombu by soaking for 10 minutes in lukewarm water. Drain well and cut into bite-sized pieces. 
3. Combine the reconstituted kombu in a shallow container with the cucumber, optional daikon, and scallion.
4. Add the vinegar, sugar, and sesame oil toss well to combine. Cover and let stand for an hour or so before serving, stirring from time to time. 
5. Just before serving, toss with the sesame seeds. Transfer to a serving bowl, and serve.

Notes

Variation: Substitute an equivalent amount of wakame in place of the kombu. Reconstitute according to package directions.

Find lots more and salads & side dishes.