I’m a fan of ordering seaweed salads whenever we go to Japanese restaurants and I realized how easy it is to make it at home.
You can buy the dried seaweed at a specialty Japanese store or even online at Amazon.
Wakame seaweed has many benefits such as iron, vitamins A, C, E, K, and D, and calcium. With such flavor and nutrients, wakame seaweed salad is definitely a must to have in your recipe book.
- 1 ounce or ½ cup of dried wakame seaweed
- ¼ cup rice wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon miso paste
- 1 Tablespoon finely grated ginger
- 1 teaspoon sesame oil
- 4 Persian cucumbers
- 2 scallions
- 1 Tablespoon sesame seeds
- Sea Salt to taste
Soak the dried seaweed in a bowl for 15 minutes. While the seaweed is soaking, mix the rice wine vinegar, soy sauce, mirin, miso paste, ginger, and sesame oil in a small bowl using a whisk. This is your dressing.
- Thinly slice the cucumbers (I like using a mandolin) and finely chop the scallions. When the seaweed is ready, drain the water and squeeze out any leftover water.
- In a medium bowl, toss the drained seaweed, cucumbers, scallions, and dressing. Sprinkle the sesame seeds and salt (if using) on top. Serve chilled.
For more salads, check out:
Gluten-Free Walnut Pesto Quinoa Salad
Oregon Summer Salad with Grilled Salmon
Crab Salad with Healthy Homemade Thousand Island Dressing
Barley Salad with Turkey Meatballs
Star Spangled Quinoa Salad
Tahini-Lemon Kale Salad with Apples
Spinach Spring Salad with Herbs de Provence Dressing
Avocado, Mango, and Cucumber Salad with Cilantro-Lime Dressing
Shaved Brussels Sprouts and Chickpea Salad with Lemon Dijon Vinaigrette
Grilled Romaine Lettuce With Anchovy Vinaigrette And Blue Cheese
By: Sarah Koszyk, MA, RDN, NBC-HWC
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