Seaweed 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
Scale
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!
Find it online: https://ukfinda.com/seaweed-salad-recipe/