Seaweed Salad
Learn how to make delicious, healthy seaweed salad at home with this easy recipe. Packed with nutrients, it’s light, refreshing, and full of umami flavors. Perfect as a side dish or appetizer!Nutrition Information (Per Serving - Approximate): Calories: 50–80 Protein: 2–4 g Fat: 2–5 g Carbohydrates: 8–10 g Fiber: 3–4 g
Ingredients
- 1 cup dried wakame seaweed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar optional
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon red pepper flakes optional for spice
- Optional add-ins: thinly sliced cucumber shredded carrots, chopped green onions
Instructions
- Rehydrate the Seaweed: Soak the dried wakame in warm water for 5–10 minutes until soft. Drain, squeeze out excess water, and chop if needed.
- Make the Dressing: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar (if using), and red pepper flakes.
- Toss the Salad: Combine the rehydrated wakame with the dressing. Add optional veggies like cucumber, carrots, or green onions if desired.
- Chill and Serve: Let the salad chill in the fridge for 20–30 minutes to enhance the flavors. Garnish with toasted sesame seeds before serving.
Notes
- For a creamier version, add a spoonful of tahini to the dressing.
- Adjust the seasoning to taste—add more vinegar for tang, or a pinch of sugar for sweetness.
- Seaweed salad can be stored in the fridge for up to 3–4 days in an airtight container.