Save The first time I ordered seaweed salad at a tiny Japanese counter downtown, I kept marveling at how something from the ocean could taste so impossibly fresh and light. I watched the chef behind the glass tossing it with this gleaming dressing and promised myself I'd figure out that balance of salty, sweet, and sesame. Now it's become my go-to when I need something that feels virtuous but actually excites my palate.
Last summer I brought this to a potluck where the spread was mostly heavy pasta salads and potato dishes. Within five minutes, my bright bowl of green and orange had disappeared, and three people cornered me for the recipe. There is something about that slippery tender seaweed combined with crisp vegetables that makes people forget they are eating something so incredibly healthy.
Ingredients
- 30 g dried wakame seaweed: This variety expands dramatically when rehydrated, so what looks like a tiny amount will become a substantial salad base
- 1 small cucumber, thinly sliced: English or Persian cucumbers work beautifully since their skin is tender and seeds are minimal
- 1 small carrot, julienned: A julienne peeler makes quick work of this, or use a sharp knife and take your time for uniform matchsticks
- 2 scallions, thinly sliced: Both the white and green parts add different kinds of sharpness and color
- 2 tbsp toasted sesame oil: This is the flavor backbone, so do not skip the toasted version
- 1 ½ tbsp rice vinegar: Rice vinegar is gentler than other vinegars and lets the seaweed shine through
- 1 tbsp low-sodium soy sauce or tamari: Tamari keeps it gluten-free if that matters to your household
- 1 tbsp freshly grated ginger: Fresh makes a huge difference here, paste or powder will not give you that bright zing
- 1 tbsp maple syrup or honey: Just enough to round out the sharpness without making it taste like dessert
- 1 tsp toasted sesame seeds: These get mixed right into the dressing for little nutty pockets throughout
- ½ tsp chili flakes: Optional, but I find that tiny bit of heat makes everything else pop
- 1 tbsp toasted sesame seeds: Extra for garnish because visually, sesame seeds signal comfort food to most people
- 1 tbsp chopped fresh cilantro or parsley: An herb garnish at the end adds one more layer of freshness
Instructions
- Rehydrate the seaweed:
- Place dried wakame in a bowl and cover with cold water, letting it soak for 7 to 10 minutes until tender. Drain well and squeeze out excess water with your hands, watching it transform from stiff to silky.
- Prep the vegetables:
- Combine the rehydrated seaweed, sliced cucumber, julienned carrot, and scallions in a large bowl, admiring how the colors already look vibrant together.
- Whisk the dressing:
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes until emulsified.
- Dress and toss:
- Pour the dressing over the salad and toss gently with salad servers or your hands, making sure every piece of seaweed gets coated.
- Finish and serve:
- Transfer to a serving bowl and sprinkle with extra sesame seeds and chopped cilantro or parsley, then serve immediately or chill briefly.
Save My daughter used to turn her nose up at anything that came from the sea, but after watching me make this repeatedly, she finally tried a small bite at a family dinner. Now she requests it specifically when she is feeling run down and wants something that feels nourishing but does not require heavy cooking.
Make It Your Own
Sometimes I add thin ribbons of red pepper or shredded napa cabbage when I want more color and crunch. The dressing is versatile enough to handle extra vegetables without becoming overwhelmed.
Pairing Ideas
This works alongside almost any Japanese meal, but I also love it next to grilled fish or even as part of a larger Asian-inspired spread. The bright acidity cuts through rich dishes beautifully.
Make Ahead Strategy
You can prep all the vegetables and whisk the dressing separately up to a day in advance, keeping them in the refrigerator until you are ready to assemble.
- Store the undressed seaweed and vegetables in an airtight container
- Keep the dressing in a small jar with a tight lid
- Toss everything together no more than an hour before serving for best texture
Save This is the kind of recipe that makes eating well feel effortless rather than like a chore. Something about that combination of ocean, earth, and spice just hits different on a tired weekday evening.
Recipe FAQ
- → What type of seaweed works best?
Dried wakame seaweed is ideal for this salad. It rehydrates quickly to become tender yet retains a pleasant texture. Soak for 7-10 minutes in cold water until fully softened.
- → Can I make this ahead of time?
Yes, this salad actually benefits from chilling 15-30 minutes before serving. The flavors meld beautifully, though it's best enjoyed within 2 days for optimal texture.
- → Is this dish gluten-free?
Use tamari instead of regular soy sauce to make this completely gluten-free. Always check your seaweed package for cross-contamination warnings if you have severe allergies.
- → What can I substitute for maple syrup?
Honey works equally well for the sweetness element. You can also use agave nectar or a pinch of brown sugar dissolved in the warm dressing mixture.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. The vegetables may release some water, so drain briefly before serving leftovers.
- → Can I add other vegetables?
Thinly sliced radish, shredded red cabbage, or bell peppers add wonderful crunch and color. Keep vegetables thinly sliced for the best texture combination.