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Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.
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5 from 1 vote

Japanese Chuka Wakame Seaweed Salad

This Japanese inspired wakame salad is bold, savory and umami-tasting! It is ready in 15 minutes and super easy to make. Plus, this seaweed salad is naturally vegan, and makes a great appetizer or side dish!
Course Appetizer, Salad, Side Dish
Cuisine Chinese, Japanese
Diet Gluten Free, Halal, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 31kcal
Author Meesha

Ingredients

Instructions

  • Start by rehydrating your wakame in water for 10 minutes. While your seaweed is soaking, make the dressing by combining soy sauce, rice vinegar, sesame oil and sugar.
  • Then, drain well and gently squeeze out excess water from wakame using your hands.
  • Pour dressing over your rehydrated wakame and toss to coat. Give it a taste and add more seasonings, if needed.
  • Optionally, top it with toasted sesame seeds and chopped green onions. Your chuka wakame salad is ready to be enjoyed!

Notes

Oil-free - Omit sesame oil and stir in some toasted sesame seeds instead. 
Helpful tips 
  • Remember to drain your seaweed well and squeeze out excess water before adding in the dressing. Or not, your salad might turn out watery and the flavors diluted.
  • If you can't find precut wakame, you can easily cut large ones into smaller strips after rehydrating.
  • If possible, let your seaweed salad chill in the fridge for 30 minutes to an hour before serving. This helps the flavors develop more. Plus, it is traditionally eaten cold!
Storing - Leftover salad can be stored in a sealed container and be refrigerated for up to 3 days. 

Nutrition

Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 15mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg