Seaweed Salad

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Seaweed Salad is one of my favorite side dishes because it comes together so quickly and tastes just like the glossy, savory version from a sushi restaurant. The wakame has that perfect sesame-soy flavor in every strand. It’s chewy, tangy, and topped with crunchy sesame seeds, making it the perfect refreshing bite next to anything rich or grilled.

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I make it for sushi nights, Asian-inspired dinner parties, summer barbecues, and potlucks because it’s light, refreshing, and pairs perfectly with rice bowls or grilled fish. It’s great for meal prep since it stays fresh in the fridge for up to 3 days, and the flavors deepen as it sits. Pack it for work lunches or picnics in an insulated container.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Seaweed Salad with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making seaweed salad at home is easier than you’d think, and it tastes just as good as takeout.

Mix the Dressing

In a mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, ginger powder, and chopped shallot until the mixture is well combined and fragrant.

Use a mini whisk to blend the ingredients thoroughly, so the ginger and shallot distribute evenly throughout the dressing.

Toss the Seaweed

Pour the dressing into the bowl of rehydrated seaweed. Gently toss to coat every strand evenly in the dressing. A pair of mini silicone-tipped tongs works great here because the wakame is slippery and delicate.

Taste and adjust the seasoning to your preference; add a splash more vinegar for tang, or soy sauce (or a pinch of salt) for saltiness.

Top with Sesame Seeds

Garnish with a sprinkle of toasted white sesame seeds just before serving for added crunch and a nutty finish. If you’re toasting raw sesame seeds yourself, a nonstick skillet works perfectly for getting them golden and fragrant without burning.

Now, grab your chopsticks and enjoy!

If you’re bringing this to potlucks, picnics, or work for lunch, pack the salad in a salad container and keep it cold during transport in an insulated lunch bag with an ice pack. Wait to add the sesame seeds until you’re ready to serve, so they stay crunchy.

The salad holds up well for a few hours as long as it stays chilled, and the flavors actually taste even better after sitting for a bit. If you’re traveling more than an hour, pack the dressing separately and toss it with the seaweed right before serving to keep the texture fresh.

Seaweed Salad

Seaweed Salad became my go-to healthy side dish the first time I realized how easy it is to make. The wakame gets coated in a simple sesame-ginger dressing that's tangy and umami-rich, then topped with toasted sesame seeds for crunch. It's glossy, chewy, and tastes exactly like takeout. I make it for sushi nights, summer barbecues, potlucks, and anytime I need a light, refreshing side that pairs perfectly with rice bowls or grilled fish. It stays fresh in the fridge for up to 3 days, and the flavors actually get better as it sits.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Asian, Japanese

Servings 2

Calories 97 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups seaweed Wakame store bought
• 1 tablespoon sesame seed oil
• 1 ½ tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ginger powder
• 1 shallot finely chopped
• ½ tablespoon sesame seeds

Instructions

 

• In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, ginger, and chopped shallot until well combined and fragrant.
  1 tablespoon sesame seed oil, 1 ½ tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon ginger powder, 1 shallot
• Add the rehydrated seaweed to the bowl. Gently toss to ensure every strand is evenly coated in the dressing.
  2 cups seaweed Wakame
• Taste and adjust the seasoning to your preference—add a splash more vinegar for tang or soy sauce for saltiness.
• Sprinkle the salad with toasted sesame seeds just before serving for added crunch and a nutty finish.
  ½ tablespoon sesame seeds

Video

Notes

I’ve got a few tips to help you pull off this nutrient-rich and flavorful seaweed salad recipe.

Rehydrate properly: If using dried wakame, soak it in cold water for about 5 minutes until it expands, softens, and turns a vibrant dark green color, then drain and squeeze out excess water before dressing so you don’t end up with a watery salad.

Try with agar for texture (optional): If you want extra texture variety, add some agar seaweed strands alongside the wakame; they have a firmer, more gelatinous bite that contrasts nicely with the slippery wakame and adds visual interest to the salad.

Add sweetness: If you want a hint of sweetness, add a teaspoon of sugar, honey, or even high fructose corn syrup (like some commercial versions use) to balance the salty-tangy dressing.

Toast and add sesame seeds fresh: Toasting raw sesame seeds yourself in a dry skillet for 2-3 minutes over medium heat brings out their nutty flavor and makes them taste way better than pre-toasted seeds.

Prep ahead for deeper flavor: Make and dress the salad a few hours in advance and let it sit in the fridge, so the seaweed absorbs the dressing and the flavors meld together. You can also chill the undressed salad for up to 3 days and just add the dressing a few hours before serving.

Keep sesame seeds separate: If prepping ahead or storing leftovers, add fresh sesame seeds each time you serve so they stay crunchy instead of getting soggy in the dressing.

Nutrition

Calories: 97kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 800mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 1mgCalcium: 36mgIron: 1mg

Keyword Seaweed Salad

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How to Store Leftovers

Store leftover seaweed salad in an airtight container in the fridge for up to 3 days; the seaweed will absorb more of the dressing as it sits, which actually deepens the flavor. I keep it in a glass storage container with a tight-fitting lid to prevent it from absorbing other fridge odors.

If you want to prep it ahead, you can mix the dressing separately and toss it with the seaweed a few hours before serving. I don’t recommend freezing seaweed salad because the texture becomes mushy when thawed.

What to Serve With Seaweed Salad

It pairs beautifully with sushi rolls, gyoza, poke bowls, or grilled salmon. I love serving it alongside fried rice, miso soup, edamame, or spring rolls for a complete Japanese-inspired meal.

Try it with rice bowls topped with avocado, cucumber, and sesame-crusted tuna. You can serve it as a light starter before ramen or udon noodles, or pack it alongside bento box lunches.

The refreshing taste balances out richer dishes like teriyaki chicken, tempura, or katsu, and it adds a pop of color and texture to any Asian-inspired spread.

More Easy Recipes for You to Try at Home

I think you’ll also love these other easy Asian-inspired recipes.

• Spicy Tuna Bowl
• Scallion Pancakes
• Chinese Steamed Chicken
• Miso Butter Chicken Thighs
• Shrimp Cauliflower Fried Rice