Seaweed Salad
A refreshing and savory Japanese-inspired salad with rehydrated wakame seaweed, crisp cucumber, and a tangy sesame-ginger dressing. Perfect as a light starter or side dish, and ready in just 15 minutes.
For 4 servings
4 steps.
- 1
Step 1
- a.Rehydrate the Wakame (10 minutes)
- b.Place the dried wakame in a medium bowl and cover it completely with warm water.
- c.Let it soak for about 10 minutes. The seaweed will expand significantly and turn a vibrant green.
- d.Drain the rehydrated wakame in a colander. Using your hands, gently but firmly squeeze out as much excess water as possible. This step is crucial to prevent a watery salad. Set aside.
- 2
Step 2
- a.Prepare the Dressing (2 minutes)
- b.In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, mirin, and sugar.
- c.Whisk vigorously until the sugar is fully dissolved.
- d.Stir in the freshly grated ginger, minced garlic, and optional red pepper flakes.
- 3
Step 3
- a.Assemble the Salad (3 minutes)
- b.Prepare the cucumber by cutting it into thin, matchstick-like strips (julienne). A mandoline slicer can make this quick and easy.
- c.In a large mixing bowl, combine the squeezed wakame and the julienned cucumber.
- d.Pour the prepared dressing over the seaweed and cucumber.
- e.Toss gently until everything is evenly coated.
- 4
Step 4
- a.Garnish and Serve
- b.Sprinkle the toasted sesame seeds over the salad before serving.
- c.For the best flavor, cover and chill the salad in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
- d.Serve chilled as a refreshing appetizer or side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-soak the wakame, as it can become slimy. 10-12 minutes is the ideal range.
- 2Squeezing the water from the wakame is the most important step for a flavorful, well-textured salad.
- 3Using an English or Persian cucumber is recommended as they have fewer seeds and less water content.
- 4For an extra flavor boost, toast your own sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.
- 5The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Adapt it for your goals.
Add Protein
Toss in some shelled edamame, shredded imitation crab (kani), or small cooked shrimp for a more substantial salad.
Add CreaminessAdd Creaminess
Gently fold in some thinly sliced avocado just before serving for a creamy texture.
Extra CrunchExtra Crunch
Add thinly sliced radishes or carrots along with the cucumber for more color and crunch.
Spicier VersionSpicier Version
Add a few drops of chili oil or a small amount of finely minced red chili to the dressing for more heat.
Why this is on our healthy list.
Rich in Iodine
Seaweed is one of the best natural sources of iodine, a crucial mineral for healthy thyroid function, which regulates metabolism.
Packed with Vitamins and Minerals
Beyond iodine, wakame provides a good source of iron, calcium, magnesium, and folate, as well as vitamins A, C, E, and K.
Supports Gut Health
The fiber in seaweed acts as a prebiotic, feeding the beneficial bacteria in your gut and promoting a healthy digestive system.
Low in Calories
This salad is naturally low in calories and fat, making it an excellent choice for weight management and a healthy diet.
Frequently asked questions
Yes, it is very healthy. Seaweed is a fantastic source of essential minerals like iodine, iron, and calcium. The salad is low in calories and fat, and high in fiber, making it a nutritious choice.