Cucumber, Wakame, and Red Pepper Salad Recipe

Cucumber, Wakame, and Red Pepper Salad

Cucumber, Wakame, and Red Pepper Salad

Here is one of Donna’s favorite recipes from our cookbook!  The book has tons of sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!


  • ½ oz. wakame (1/4 of 2 oz. bag)
  • 4 large cucumbers, peeled and very thinly sliced
  • 2 tsp. Herbamare or sea salt
  • 1 large red pepper, diced
  • 1 small red onion, finely chopped
  • ⅓ cup raw, organic apple cider vinegar
  • 2 Tbsp. organic, unrefined oil
  • Pinch of pepper


  • Soak wakame for 15 minutes, in enough water to cover.
  • Sprinkle Herbamare or sea salt on cucumbers and let sit several minutes to release the juices.
  • Remove stem from wakame and discard the soaking water.
  • Chop wakame and add to cucumbers.
  • Add diced red pepper and red onion to cucumbers and wakame.
  • Toss in vinegar, oil, and pepper.

Cucumber, Wakame, and Red Pepper Salad is a delicious, alkalizing, and refreshing summer salad. It is packed with nutrients, minerals, and also rich in soluble fiber. You will be surprised by how tasty a sea veggie salad can be!

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