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!
Servings 4 servings
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!
Oil-free - Omit sesame oil and stir in some toasted sesame seeds instead.
Storing - Leftover salad can be stored in a sealed container and be refrigerated for up to 3 days.
- 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!
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