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

Total Time 5

Course Appetizer, Salad, Side Dish

Cuisine Asian, Japanese

Servings

Calories 97 kcal

Ingredients

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