Seaweed Salad
This fresh and vibrant Seaweed Salad is light, tangy, and packed with umami flavor. Made with rehydrated wakame, sesame seeds, and a simple rice vinegar dressing, this easy homemade seaweed salad recipe tastes just like your favorite sushi restaurant side dish.
Ingredients
- Main Ingredients
- 1 ounce dried wakame seaweed
- 1 small cucumber thinly sliced (optional)
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced (optional garnish)
- Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon grated fresh ginger
- ½ teaspoon chili flakes optional
Instructions
- Rehydrate the Seaweed
- Place dried wakame in a bowl.
- Cover with cold water and soak for 5–10 minutes until expanded.
- Drain using a fine mesh strainer.
- Squeeze out excess water thoroughly.
- Chop into bite-sized pieces if needed.
- Make the Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, ginger, and chili flakes.
- Stir until sugar dissolves completely.
- Combine
- Place rehydrated seaweed in a mixing bowl.
- Add cucumber slices if using.
- Pour dressing over the seaweed.
- Toss gently to coat evenly.
- Rest & Serve
- Sprinkle with sesame seeds and green onions.
- Let sit 5–10 minutes for flavors to blend.
- Serve chilled or at room temperature.
Notes
- Do not over-soak seaweed; it softens quickly.
- Always squeeze excess water to avoid watery salad.
- Adjust sweetness and acidity to taste.
- Store in the refrigerator up to 3 days.
- Freezing is not recommended.