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Easy Seaweed Salad Recipe You'll Love

Seaweed Salad

There's something so comforting about a fresh, vibrant salad, especially one that takes you on a little culinary journey to Japan. This Seaweed Salad is not just easy to make but also packed with flavor and nutrients.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

For the Seaweed Salad
  • 1 cup dried seaweed wakame or hijiki
  • 2 cups water for soaking the seaweed
  • 1 tbsp soy sauce adds depth and umami flavor
  • 1 tbsp rice vinegar for a tangy kick
  • 1 tsp sesame oil brings a lovely nutty aroma
  • 1 tsp sugar balances the flavors perfectly
  • 1 tbsp sesame seeds adds a nice crunch
  • 1 small cucumber thinly sliced
  • 1 medium carrot julienned
  • 2 green onions chopped
Optional Garnish
  • sliced radishes or cherry tomatoes

Method
 

  1. Step 1: Rinse the dried seaweed under cold water to remove any impurities.
  2. Step 2: Soak the seaweed in 2 cups of water for about 10-15 minutes, or until it expands and becomes tender.
  3. Step 3: Drain the seaweed and gently squeeze out any excess water.
  4. Step 4: In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until well combined.
  5. Step 5: Add the drained seaweed, cucumber, carrot, and green onions to the dressing. Toss gently to combine.
  6. Step 6: Sprinkle sesame seeds on top and mix again.
  7. Step 7: Serve chilled or at room temperature. Garnish with sliced radishes or cherry tomatoes if desired.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 2 days. It's best enjoyed fresh, as the vegetables can lose their crispness over time.