Seaweed salad is a light, refreshing, and nutrient-packed dish commonly served as an appetizer in Japanese cuisine. Made with tender seaweed, a tangy sesame dressing, and a hint of spice, this salad is both delicious and incredibly healthy. It’s perfect as a side dish, sushi accompaniment, or even a light meal on its own.
Why You’ll Love This Recipe
- Packed with vitamins, minerals, and antioxidants
- Light, refreshing, and full of umami flavor
- Quick and easy to make in under 15 minutes
- A great side dish for sushi, poke bowls, or grilled fish
- Naturally vegan, gluten-free, and low-calorie
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dried seaweed (wakame or mixed seaweed blend)
- Rice vinegar
- Soy sauce or tamari (for a gluten-free option)
- Sesame oil
- Honey or maple syrup
- Fresh ginger, grated
- Garlic, minced
- Red pepper flakes (optional for spice)
- Sesame seeds
- Green onions, sliced
Directions
- Rehydrate the seaweed: Soak dried seaweed in warm water for 5-10 minutes until softened. Drain and squeeze out excess water.
- Make the dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes.
- Toss and mix: Add the rehydrated seaweed to the dressing and toss until well coated.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve chilled or at room temperature.
Servings and Timing
- Servings: 2-4
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Spicy Kick: Add a drizzle of sriracha or more red pepper flakes.
- Citrus Twist: Add fresh lime or yuzu juice for a tangy boost.
- Extra Crunch: Mix in shredded carrots or thinly sliced cucumbers.
- Protein Addition: Top with tofu, shrimp, or edamame for a more filling dish.
- Sweet & Salty: Sprinkle a pinch of sea salt and a dash of sugar for balance.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Make-Ahead Tip: The flavors develop even more after a few hours in the fridge.
- No Reheating Needed: This salad is best served chilled or at room temperature.
FAQs
What type of seaweed should I use?
Wakame is the most common, but you can use a seaweed salad mix from an Asian grocery store.
Can I use fresh seaweed instead of dried?
Yes, fresh seaweed works well. Just rinse it thoroughly before using.
How do I prevent the salad from being too salty?
Rinse the rehydrated seaweed well and adjust soy sauce to taste.
Can I add other vegetables?
Yes, cucumbers, carrots, and radishes add great texture.
Is seaweed salad healthy?
Yes, it’s rich in fiber, iodine, and essential minerals while being low in calories.
Can I make this salad in advance?
Yes, it tastes even better after a few hours as the flavors meld.
What can I serve with seaweed salad?
It pairs well with sushi, grilled fish, poke bowls, or miso soup.
Is this recipe vegan?
Yes, as long as you use maple syrup instead of honey.
Can I add a nutty flavor?
Yes, a sprinkle of crushed peanuts or more sesame oil enhances the nuttiness.
Where can I buy seaweed for this salad?
Asian grocery stores, health food stores, or online retailers carry dried wakame and seaweed blends.
Conclusion
Seaweed salad is a refreshing, nutrient-dense dish that’s simple to prepare and packed with umami flavor. Whether you serve it as a sushi side, a light appetizer, or part of a poke bowl, this easy recipe is a must-try. Enjoy the health benefits and delicious taste of homemade seaweed salad today!
PrintSeaweed Salad Recipe
This Japanese-inspired seaweed salad is light, refreshing, and packed with umami flavor. Tossed in a tangy sesame dressing, it makes the perfect appetizer or side dish!
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Japanese
Ingredients
For the Salad:
- 1 ounce dried wakame seaweed (about 1 cup rehydrated)
- ½ cup shredded carrots
- ½ cup thinly sliced cucumber
- 1 teaspoon sesame seeds (black or white)
- 1 green onion, thinly sliced
- 1 tablespoon chopped cilantro (optional)
For the Dressing:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
-
Rehydrate the Seaweed:
- Place dried wakame in a bowl and cover with warm water. Let sit for 5-10 minutes until it expands.
- Drain and squeeze out excess water. Chop into bite-sized pieces if needed.
-
Prepare the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes.
-
Assemble the Salad:
- In a large bowl, combine rehydrated seaweed, carrots, cucumber, and green onions.
- Pour the dressing over the salad and toss to coat.
-
Garnish & Serve:
- Sprinkle with sesame seeds and chopped cilantro (if using).
- Let marinate for 10 minutes before serving for the best flavor.
Notes
- For a citrus twist, add a splash of yuzu juice or fresh lime juice.
- Customize with extras like avocado, edamame, or sliced radishes.
- Store leftovers in the fridge for up to 2 days—great for meal prep!