Chilled Sea Moss and Cucumber Salad

Name: Chilled Sea Moss and Cucumber Salad
Total time: 36 min
Ingredients: 100g Dried sea moss (agar); 1 medium Cucumber; 2 tablespoons, chopped Fresh cilantro; 1 tablespoon Light soy sauce; 1 tablespoon Rice vinegar; 1 teaspoon Sesame oil; 1 clove, minced Garlic; to taste Salt

A refreshing cold appetizer featuring tender sea moss paired with crisp cucumber in a savory sesame dressing. This light dish showcases the delicate texture of agar combined with cool, crunchy cucumber — perfect for hot weather or as a starter.

36 min

Easy

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Story

This traditional northern Chinese salad highlights sea moss (agar) — a sea vegetable with a satisfying jelly-like texture when cooked. The brief blanching keeps it tender while maintaining its natural bite.

Ingredients

Dried sea moss (agar) 100g

Cucumber 1 medium

Fresh cilantro 2 tablespoons, chopped

Light soy sauce 1 tablespoon

Rice vinegar 1 tablespoon

Sesame oil 1 teaspoon

Garlic 1 clove, minced

Salt to taste

Instructions

Soak the sea moss

Place dried sea moss in a bowl of cold water. Let it soak for 30 minutes until fully softened and pliable.

Blanch and cool

Bring a pot of water to a rolling boil. Submerge the soaked sea moss and cook for just 30 seconds. Immediately drain and rinse under cold running water twice to stop the cooking. Set aside.

Prepare the vegetables

Cut cucumber into thin matchsticks or julienne strips. Roughly chop the blanched sea moss into bite-sized pieces. Roughly chop the cilantro.

Make the dressing

Whisk together soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl until well combined.

Assemble and serve

Place cucumber and sea moss in a serving bowl. Pour the dressing over top, add cilantro, and toss gently to coat everything evenly. Season with salt as needed. Serve immediately chilled or at room temperature.