Salad: United States – Guam, Pacific Island United States Territories – Cucumber and Seaweed Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 medium English cucumbers, about 1 lb (450 g)
- 2 oz (56 g) fresh Pacific seaweed (limu) OR 1/4 cup (8 g) dried wakame, rehydrated to about 2 oz (56 g)
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (12 g) granulated sugar (or 1 tbsp (21 g) honey)
- 1/4 tsp (1 g) kosher salt, plus more for salting cucumbers
- 2 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1/4 small red onion, very thinly sliced, about 1 oz (30 g)
- 1 tsp (3 g) toasted sesame seeds
- 1 small red bird's eye chili or 1/4 tsp (0.5 g) red pepper flakes, optional
- Ice water for shocking cucumbers (optional)

Show original ingredient measurements

- 2 medium English cucumbers, about 1 lb (450 g)
- 2 oz (56 g) fresh Pacific seaweed (limu) OR 1/4 cup (8 g) dried wakame, rehydrated to about 2 oz (56 g)
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (12 g) granulated sugar (or 1 tbsp / 21 g honey)
- 1/4 tsp (1 g) kosher salt, plus more for salting cucumbers
- 2 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1/4 small red onion, very thinly sliced, about 1 oz (30 g)
- 1 tsp (3 g) toasted sesame seeds
- 1 small red bird's eye chili or 1/4 tsp (0.5 g) red pepper flakes, optional
- Ice water for shocking cucumbers (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A crisp, refreshing salad of thinly sliced cucumber and Pacific seaweed dressed with rice vinegar, soy, sesame, and a touch of sugar for balance. Finished with scallions and toasted sesame for aroma and crunch.

Regional Notes:
This Guam variation highlights locally available Pacific seaweed (limu) or wakame and keeps the dressing light and bright — a hallmark of island preparations that favor fresh seafood/seaweed and simple seasonings. Compared with mainland cucumber salads, the defining regional element is the use of local seaweed and minimal, clean dressing rather than heavy mayonnaise or cream.

1. If using dried wakame, place 1/4 cup (8 g) dried wakame in a bowl and cover with warm water for 5–10 minutes until rehydrated; drain, squeeze gently to remove excess water, and chop to bite-size pieces. If using fresh limu, rinse thoroughly and chop to similar size.
2. Thinly slice cucumbers into 1/8–1/4-inch (3–6 mm) rounds or into thin ribbons with a peeler. Place in a bowl, sprinkle with 1/2 tsp (2.5 ml) kosher salt, toss, and let sit 8–10 minutes to draw out excess water.
3. After cucumbers have sweated, gently squeeze handfuls to remove excess moisture (or briefly rinse and plunge into ice water to crisp, then drain and pat dry). Transfer cucumbers to a mixing bowl.
4. In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), and 1/4 tsp (1.25 ml) kosher salt until sugar is dissolved. Taste and adjust: add more soy for saltiness, more vinegar for brightness, or a pinch more sugar to balance.
5. Add the prepared seaweed, thinly sliced red onion, and scallions to the cucumbers. If using chili or red pepper flakes, add them now.
6. Pour the dressing over the cucumber and seaweed mixture and toss gently to combine. Let sit in the refrigerator 10–15 minutes to allow flavors to meld.
7. Transfer to a serving bowl, sprinkle with toasted sesame seeds, adjust seasoning if needed, and serve chilled or at cool room temperature.

Short Description:
A crisp, refreshing salad of thinly sliced cucumber and Pacific seaweed dressed with rice vinegar, soy, sesame, and a touch of sugar for balance. Finished with scallions and toasted sesame for aroma and crunch.

Regional Notes:
This Guam variation highlights locally available Pacific seaweed (limu) or wakame and keeps the dressing light and bright — a hallmark of island preparations that favor fresh seafood/seaweed and simple seasonings. Compared with mainland cucumber salads, the defining regional element is the use of local seaweed and minimal, clean dressing rather than heavy mayonnaise or cream.

1. If using dried wakame, place 1/4 cup (8 g) dried wakame in a bowl and cover with warm water for 5–10 minutes until rehydrated; drain, squeeze gently to remove excess water, and chop to bite-size pieces. If using fresh limu, rinse thoroughly and chop to similar size.
2. Thinly slice cucumbers into 1/8–1/4-inch (3–6 mm) rounds or into thin ribbons with a peeler. Place in a bowl, sprinkle with 1/2 tsp kosher salt, toss, and let sit 8–10 minutes to draw out excess water.
3. After cucumbers have sweated, gently squeeze handfuls to remove excess moisture (or briefly rinse and plunge into ice water to crisp, then drain and pat dry). Transfer cucumbers to a mixing bowl.
4. In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), and 1/4 tsp kosher salt until sugar is dissolved. Taste and adjust: add more soy for saltiness, more vinegar for brightness, or a pinch more sugar to balance.
5. Add the prepared seaweed, thinly sliced red onion, and scallions to the cucumbers. If using chili or red pepper flakes, add them now.
6. Pour the dressing over the cucumber and seaweed mixture and toss gently to combine. Let sit in the refrigerator 10–15 minutes to allow flavors to meld.
7. Transfer to a serving bowl, sprinkle with toasted sesame seeds, adjust seasoning if needed, and serve chilled or at cool room temperature.