Best Seaweed Salad Recipe Japanese Wakame Salad

Why This Recipe Works?

A mix of several types of seaweed, including wakame, konbu, agar and tsunomata provides a wide variety of natural colors and textures. Sliced cucumbers add a splash of green without using food coloring, and it also gives the salad a nice refreshing crunch. I like to accent the tangy, savory, sweet taste of the trademark seaweed salad dressing with nutty toasted sesame oil and a touch of ginger to add a warm burst of flavor. This Japanese seaweed salad is best when given a chance for the flavors to meld. It’s a great make-ahead side dish that fits well into a weekly meal plan.

Seaweed Salad Nutrition

There are dozens of edible varieties of seaweed (a.k.a. sea vegetables), each one with a different shape, color, texture, and taste. Seaweed is incredibly rich in minerals such as iodine, calcium, and magnesium. It’s an excellent source of vitamins, including Vitamin K and Vitamin B9, and provides healthy omega-3 fatty acids. The iodine content in seaweed supports thyroid function, while the fiber is great for your digestive health. Combining seaweed with other ingredients like cucumbers and sesame seeds can further enrich the dish with antioxidants and phytonutrients such as flavonoids and omega-6 fatty acids.

Ingredients

Seaweed - I recommend buying a blend of dried edible seaweed. The more varieties of seaweed your mix contains, the more colors and textures your salad will have. My blend contained a mixture of dried wakame, wakame stem, konbu, agar, red tsunomata, green tsunomata, and agar. If you can’t find a mix of seaweed, you could also make it with just one type, such as wakame. Cucumber - I like adding cucumber because it adds a refreshing crunch and a beautiful splash of green. Salting removes the excess water while transforming its texture from crispy to crunchy, which works beautifully with the slick seaweed. Toasted Sesame Seeds - These impart a nutty, earthy flavor and add a fun poppy texture to each bite. Scallion - Finely chopped scallion adds a fresh onion flavor that contrasts the briny seaweed nicely. I used thin Japanese scallions, but if you can only find thicker green onions, you can split the stem into quarters lengthwise before chopping them or just use chives. Rice Vinegar - Rice vinegar has a smooth acidity and mild sweetness that brightens the salad without making it too sour. Apple cider vinegar will also work. Toasted Sesame Oil - The nutty signature flavor of seaweed salad comes from toasted sesame oil. If you want a lighter, more refreshing salad, try substituting olive oil or grapeseed oil. Soy Sauce - Soy sauce not only seasons the seaweed, but it also draws out its inherent umami. If you want to make this gluten-free, just substitute tamari or coconut aminos. Salt - I like to keep the amount of soy sauce to a minimum because its brown color muddles the vibrant hues of the seaweed. That’s why I supplement the seasoning with a little salt. Sugar - Japanese cuisine balances salt and umami with sweetness to achieve harmony. I used evaporated cane sugar to achieve this, but honey, agave syrup, or regular granulated sugar will work fine. Grated Ginger - Grating some fresh ginger into the dressing adds a warm, spicy note that lifts the salad’s flavor. Chili Flakes - To kick up the heat and add a pop of red to the salad, I add a pinch of chili flakes. These were cut into rings, but any chili flake will work.

How to Make Seaweed Salad

Dried seaweed sold for human consumption has been cooked before it has been dried, so all you need to do is rehydrate it. Put it in a large bowl and soak with a generous amount of cold water. In most cases, it’ll take around 10 minutes, but check your package directions. This process allows the seaweed to absorb water and expand to its original state. While the seaweed is rehydrating, thinly slice the cucumbers and toss them with a pinch of salt. Let these sweat for 10 minutes. The salt draws moisture out of the cucumbers through osmosis, which will help keep your salad from getting watery. To prepare the salad dressing, just whisk the rice vinegar, toasted sesame oil, soy sauce, sugar, salt, grated ginger, and chili flakes to taste together until the salt and sugar dissolve. Once the seaweed is rehydrated, drain and squeeze it between your hands to remove as much excess water as possible. Doing this ensures that the seaweed will absorb the dressing more effectively without being diluted by excess water. Add the squeezed seaweed to the dressing. Once the cucumbers start to sweat, massage them until they’re limp and translucent. They should release a ton of water, and the texture changes from crispy to crunchy. Gather the cucumbers with your hands and squeeze as much liquid out of them as possible, then add them to the bowl with the seaweed. Then all you have to do is toss the seaweed, cucumbers, toasted sesame seeds, and chopped scallions together with the dressing until it’s evenly combined.

Variations

Wakame seaweed salad is a variation made with wakame seaweed. It’s often dressed with Ponzu but can also be combined with cucumbers to make Sunomono. To make a spicy seaweed salad, try adding some Chili Oil or your favorite Asian chili paste such as sriracha, sambal oelek, or gochujang. For something totally different, yet equally delicious, head over to my Secret Stash of original recipes for a Watermelon Radish & Wakame Salad.

Serve it With

There are obvious choices like California Rolls, Tempura Shrimp Rolls, or Spicy Tuna Rolls, but the salad’s light and tangy flavors also contrast richer dishes like Mushroom Tempura, Miso Salmon, or Teriyaki Steak. Whatever you choose, don’t forget to make a bowl of miso soup to round out your meal!