Wakame Seaweed Salad

Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.

5 from 1 vote

Umami, refreshing, and packed with flavors, this wakame seaweed salad makes a great summer side dish! A simple 15-minute recipe that is healthy and nutritious.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Chinese, Japanese

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings

Calories: 31kcal

Author: Meesha

Ingredients

1 ¼ cup dried wakame
1 ½ tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
½ tablespoon rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar (any granulated sugar will work)

US Customary - Metric

Instructions

Start by rehydrating your wakame in water for 10 minutes. Then, drain well and gently squeeze out excess water from wakame using your hands.
1 ¼ cup dried wakame
Combine all seasonings needed and stir to mix.
1 ½ tablespoon soy sauce, ½ tablespoon rice vinegar , 2 teaspoons sesame oil, 2 teaspoons sugar
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. Serve immediately, or chill until ready to serve.

Notes

Helpful tips

Drain the wakame well - Drain the seaweed, then gently squeeze out excess water with your hands. This ensures that the dressing can be readily absorbed and prevents the excess water from diluting the seasonings.
Chill salad before serving - If you have extra time, chill the wakame salad for about 30 minutes before serving. This will help the flavor develop. Additionally, seaweed salad is traditionally eaten cold!
Customize this recipe - Jazz things up and add other veggies, such as cucumber slices, tomato, or salad greens. Mix in other aromatics or seasonings like ginger, yuzu juice, or mirin. You can also use a blend of seaweed instead of only wakame.
Storing leftovers - Leftover salad can be refrigerated for 2-3 days. I do not recommend keeping it longer than that, as wakame will turn slimy and mushy.

Nutrition