Appetizers, Salads

Seaweed Salad Recipe with A Japanese Twist

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Seaweed salad is a refreshing and nutritious dish that combines seaweed’s unique flavors and textures with a tangy dressing. If you have been craving seaweed salad, then you have come to the right place. This seaweed salad recipe is super tasty and easy to make!

seaweed salad

Rich in vitamins and minerals, this salad is a staple in many Asian cuisines and has gained popularity worldwide for its health benefits and distinctive taste.

What Is Seaweed Salad?

Seaweed salad is a Japanese dish featuring rehydrated seaweed, typically wakame or a blend of other edible varieties, dressed in a sweet, tangy, and savory sauce.

Often paired with cucumbers, scallions, and sesame seeds, it delivers a combination of umami, crunch, and freshness.

This versatile side dish is not only a staple at sushi restaurants but also a highly nutritious option that’s easy to prepare at home

Ingredients You’ll Need for this Seaweed Salad Recipe

This recipe serves 4 as a side dish.

Seaweed Salad Ingredients:

  • 12 grams dry mixed seaweed (e.g., wakame, agar, konbu)
  • 100 grams cucumber, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • 15 grams scallion, finely chopped

Salad Dressing Ingredients:

  • 2 teaspoons rice vinegar
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon evaporated cane sugar (or granulated sugar, honey, or agave syrup)
  • ¼ teaspoon grated ginger
  • ¼ teaspoon salt
  • Chili flakes, to taste
seaweed salad

Substitutions and Variations

  • Seaweed Alternatives: If mixed seaweed is unavailable, use solely wakame or other edible seaweeds like arame or hijiki.
  • Dressing Customization: Swap rice vinegar with apple cider vinegar or add a splash of ponzu for a citrusy twist.
  • Vegetables: Add julienned carrots, radishes, or thinly sliced watermelon radish for color and crunch.
  • Spicy Kick: Enhance heat with chili oil, sambal oelek, or sriracha.
  • Low-Sodium Option: Use low-sodium soy sauce or coconut aminos.

Step-by-Step Instructions for the Seaweed Salad Recipe

1. Rehydrate the Seaweed

  • Place 12 grams of dry mixed seaweed in a large bowl.
  • Cover with cold water and let soak for approximately 10 minutes (or follow package instructions).
  • Once rehydrated, drain the seaweed and squeeze it between your hands to remove excess water.

2. Prepare the Cucumbers

  • Thinly slice 100 grams of cucumber and toss them with a pinch of salt.
  • Let the slices sweat for 10 minutes to draw out moisture.
  • Afterward, massage the cucumbers until they turn translucent. Squeeze out any excess liquid.

3. Make the Dressing

  • In a bowl, whisk together:
    • 2 teaspoons rice vinegar
    • ½ tablespoon toasted sesame oil
    • 1 teaspoon soy sauce
    • 1 teaspoon sugar
    • ¼ teaspoon grated ginger
    • ¼ teaspoon salt
    • Chili flakes (to taste)
  • Stir until the salt and sugar are fully dissolved.

4. Combine the Salad

  • Add the squeezed seaweed and cucumbers to the dressing.
  • Toss to coat evenly.

5. Garnish and Serve

  • Mix in 2 teaspoons toasted sesame seeds and 15 grams finely chopped scallion.
  • Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
seaweed salad

Common Mistakes to Avoid

  • Skipping the Squeeze: Not squeezing excess water from rehydrated seaweed and cucumbers will result in a watery salad.
  • Over-Soaking Seaweed: Follow the package instructions to avoid mushy textures.
  • Unbalanced Dressing: Taste and adjust the dressing before combining to ensure perfect flavor harmony.

Serving and Presentation Tips

  • Elegant Plating: Serve in small bowls or plates garnished with extra sesame seeds and scallions.
  • Pairing Suggestions: Pair with sushi rolls, tempura, miso salmon, or teriyaki steak.
  • Creative Displays: Add thinly sliced watermelon radish or carrots for visual appeal.

Expert Tips

  • Toasting Sesame Seeds: Toast raw sesame seeds in a dry skillet over medium heat for enhanced flavor.
  • Make Ahead: Prepare the salad up to 24 hours in advance for deeper flavors, but consume within 1–2 days for optimal texture.
  • Add Ponzu: Substitute soy sauce with ponzu for a citrus-infused dressing.

Frequently Asked Questions

Can I use fresh seaweed for this salad?

Yes, fresh seaweed can be used if available. Ensure it is thoroughly cleaned and blanched briefly in boiling water before use.

How long does seaweed salad last in the refrigerator?

Seaweed salad is best consumed within 24 hours. While it can be stored for up to 2 days, the texture may become less desirable over time.

Is seaweed salad healthy?

Yes, seaweed is low in calories and rich in essential nutrients like iodine, calcium, and vitamins A and C, making it a healthy addition to your diet.

seaweed salad

Conclusion

Seaweed salad is a delightful and nutritious dish that brings a taste of the ocean to your table.

Its combination of unique textures and flavors makes it a standout appetizer or side dish.

Easy to prepare and customizable, this recipe allows you to enjoy a restaurant favorite in the comfort of your home.

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