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Japanese Seaweed Salad Recipe
Ash Tyrrell

Japanese Seaweed Salad Recipe

The first time I made this Japanese Seaweed Salad recipe, I was surprised by how fresh and flavorful it tasted with such simple ingredients. I honestly didn't expect dried wakame to transform into such a delicious salad in just a few minutes.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ cup dried wakame seaweed – It expands a lot after soaking so don't use extra.
  • 2 cups warm water – Helps soften the dried seaweed quickly.
  • 1 small cucumber thinly sliced – Persian or English cucumbers work best.
  • 1 small carrot julienned – Adds sweetness and a colorful crunch.
  • 2 tablespoons rice vinegar – Gives the salad its refreshing tang.
  • 1 tablespoon soy sauce – Adds savory umami flavor.
  • 1 tablespoon toasted sesame oil – Use toasted oil for the richest taste.
  • 2 teaspoons sugar or honey – Balances the vinegar nicely.
  • 1 teaspoon grated fresh ginger – Fresh ginger tastes much brighter than powdered.
  • 1 teaspoon sesame seeds – Toast them lightly for extra flavor.
  • 1 green onion sliced – Adds freshness and mild onion flavor.
  • Pinch of red pepper flakes optional – Great if you enjoy a little heat.

Method
 

  1. Place the dried wakame in warm water for about 5–8 minutes. It will expand several times its original size. Drain well and gently squeeze out excess water.
  2. Slice the cucumber as thinly as possible and cut the carrot into fine strips. Thin vegetables blend better with the delicate texture of the seaweed.
  3. Whisk together rice vinegar, soy sauce, sesame oil, sugar, and grated ginger until the sugar dissolves completely. The dressing should taste slightly sweet and tangy.
  4. Add the soaked wakame, cucumber, carrot, and green onion to a large bowl. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Sprinkle toasted sesame seeds over the salad and mix lightly. If you like a little spice, add a pinch of red pepper flakes.
  6. Cover the bowl and refrigerate the salad for at least 20 minutes. This resting time helps the seaweed absorb the delicious dressing.
  7. Give the salad one final toss before serving. Garnish with a few extra sesame seeds and sliced green onions for a beautiful presentation.

Notes

  • I always use toasted sesame oil because it gives a richer aroma.
  • I prefer English cucumbers since they stay crisp longer.
  • I never skip chilling the salad because the flavor becomes much better.
  • I like adding a little fresh ginger for a brighter taste.
  • I toast the sesame seeds for a minute to make them extra fragrant.
  • I gently squeeze the soaked wakame so the dressing doesn't become watery.