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    Home » Recipes » Dairy-Free

    Updated: May 30, 2023 by Marc · 24 Comments

    Seaweed Salad

    With a colorful array of seaweed dressed in a savory sweet dressing that's redolent of toasted sesame, the type of seaweed salad you get at sushi restaurants is easy to make at home.
    Recipe Video Pin
    Savory, sweet, and redolent of toasted sesame, Seaweed Salad is cheap and easy to make at home!

    Sushi Restaurant Style Seaweed Salad

    If you've ever gone to Japan and asked for a seaweed salad only to get a strange look, followed by a dish that's not quite what you expected, you might have questioned whether seaweed salad is even Japanese. When translated literally, seaweed salad is Kaisou Sarada (海藻サラダ) in Japanese; however, this refers to any salad with seaweed on top, not the bright green sesame oil seasoned side dish we're used to getting at sushi restaurants in the States.

    The good news is that there is a very similar salad made by home cooks in Japan, and it's far more healthy than the packaged ones you can buy, which are often loaded with food coloring and MSG.

    Table of contents

    • Sushi Restaurant Style Seaweed Salad
    • Why This Recipe Works?
    • What's in Seaweed Salad?
    • How to Make Seaweed Salad
    • Variations of Seaweed Salad
    • Sushi Side Dish Recipes
    • FAQ

    Why This Recipe Works?

    • Using various sea vegetables such as wakame seaweed, konbu, and agar, this salad is naturally colorful and loaded with different textures and tastes.
    • The dressing is redolent of nutty toasted sesame and ginger, which lend this salad that addictive flavor profile of a sushi restaurant-style seaweed salad.
    • Seaweed salad is best when given a chance for the flavors to meld. This makes it a great make-ahead side dish that can fit into a weekly meal plan.

    What's in Seaweed Salad?

    There are hundreds, if not thousands, of different seaweed in the world's oceans. They're not all edible, but many of them are, and they each have a unique color and texture. That's why I usually prefer calling these sea veggies rather than seaweed.

    Most seaweed salads include more than one kind of seaweed, and you can buy a seaweed salad mix that will come with a blend of different types of seaweed. Here are all the different kinds of sea vegetables included in my mix. Don't feel like you need to find one with all of these, but the more variety your mix has, the more colors and textures your salad will have.

    Different varieties of edible seaweed for making seaweed salad including konbu, wakame, agar, funori, and tosaka.
    • Red Funori (赤ふのり, akafunori)
    • Wakame Seaweed (わかめ, wakame)
    • Wakame Stem (茎わかめ, kukiwakame)
    • Red Tosaka (赤とさか, akatosaka)
    • Green Tosaka (青とさか, aotosaka)
    • White Tosaka (白とさか, shirotosaka)
    • Konbu (こんぶ, konbu)
    • Thread Agar (糸寒天, itokanten)
    • Red Tsunomata (赤つのまた, akatsunomata)
    • Green Mafunori (青まふのり, aomafunori)

    As for the dressing, Japanese-American style seaweed salad gets its trademark flavor from toasted sesame oil, which is combined with soy sauce, sugar, vinegar, and sea salt. This creates a sweet, savory and tangy dressing brimming with the nutty flavor of toasted sesame.

    I like the warm spicy kick that ginger adds, so I've also added some ginger juice to the sauce; this imparts a ginger flavor without the tough fibrous bits of ginger getting in the way. To make ginger juice, grate some ginger and then pass it through a strainer, pressing on the solids to get all the juice out.

    I also wanted my salad to have a milder flavor that won't have you reaching for a glass of water after every bite, so I haven't used a ton of salt or sugar in the dressing. If you want to make it more like the store bought kind, increase the amount of sugar and salt.

    How to Make Seaweed Salad

    The first thing you need to do is rehydrate the dried seaweed in a large bowl of water. Although most seaweed will rehydrate in about 6-7 minutes, it takes much longer than that for the moisture content to reach equilibrium within the thicker parts of the seaweed. The problem is, if you soak the seaweed for too long, it will get soggy and water down the dressing. That's why I like draining it at around the 6-7 minute mark and then let it rehydrate the rest of the way in the dressing.

    While the seaweed is soaking, whisk the toasted sesame oil, soy sauce, rice vinegar, sugar, salt and ginger juice together.

    Once the seaweed has rehydrated, drain it in a strainer. Then you want to gather it up with your hands and gently squeeze out any excess water.

    Now you can toss the seaweed together with the dressing and add in the toasted sesame seeds and chopped scallions. You can eat it right away, but I'd recommend letting it sit for at least an hour before eating. It will be even better if you leave it in the fridge overnight.

    With a variety of seaweed tossed in a sesame ginger dressing, this seaweed salad is easy to make at home.

    Variations of Seaweed Salad

    I know some seaweed salads are a bit spicy, so you want more heat, try adding some chili flakes, or a chili paste like sambal oelek or sriracha to the dressing. It's also good with a bit of garlic in the dressing.

    In Japan, seaweed salad is often dressed with Ponzu, which is a citrus sauce made with yuzu juice, soy sauce, and a bit of sugar. It's light, refreshing, and perhaps my favorite way of dressing this nutrient-dense salad.

    Serve it With

    Vibrant and refreshing, seaweed salad is a versatile side dish that pairs well with a variety of meals. Of course, there are obvious choices like California Rolls and Spicy Tuna Rolls, but the salad's light and tangy flavors also contrast richer dishes like Mushroom Tempura or grilled Teriyaki Steak. Don't forget to the make a bowl of miso soup to get with your meal!

    Sushi Side Dish Recipes

    • Pickled Sushi Ginger
    • Kani Salad
    • Sunomono (Cucumber & Wakame Seaweed Salad)
    • Edamame

    FAQ

    Is Seaweed Salad good for you?

    Sorry to break it to you, but if you've been eating seaweed salad because you thought it was healthy, I have news for you. That neon green color that many seaweed salads have is not the natural color of seaweed; it's food coloring. Places that serve this kind of salad also usually buy it in tubs pre-seasoned, which also means it's probably loaded with corn syrup and MSG. The good news is that by making it at home, you can get all the vitamins, minerals, antioxidants, and prebiotics naturally contained in seaweed without all of the extra stuff that gets added in commercial seaweed salad.

    Where to buy Seaweed Salad?

    Japanese grocery stores should carry bags of seaweed salad mix, specifically for making a salad. If you don't have a Japanese grocery store nearby, try searching the web or online retailers such as Amazon.

    📖 Recipe

    With a variety of seaweed tossed in a sesame ginger dressing, this seaweed salad is easy to make at home.

    Seaweed Salad

    5 from 9 votes
    Print Pin Discuss
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Yield 4 servings

    Units

    Ingredients 

    For Salad

    • 20 grams dry mixed seaweed
    • 1 tablespoon toasted sesame seeds
    • 1 scallion (finely chopped)

    Seaweed Salad Dressing

    • 1 tablespoon toasted sesame oil
    • 1 tablespoon soy sauce
    • 1 ½ tablespoons rice vinegar
    • 1 tablespoon evaporated cane sugar
    • ¼ teaspoon sea salt
    • ½ teaspoon ginger juice

    Instructions

    • Put the seaweed in a bowl and cover with cold water. Let this rehydrate for 7 minutes.
      Mixed dried seaweed being rehydrated in a bowl of water for making salad.
    • In a medium bowl, whisk the dressing ingredients together until the sugar and salt are completely dissolved.
      Whisking seaweed salad dressing together in a glass bowl.
    • When the seaweed has rehydrated, pour the seaweed into a colander and then rinse it thoroughly.
      Washing mixed seaweed in a colander to make seaweed salad.
    • Use your hands to gather up the seaweed and then squeeze as much water out of it as you can.
    • Add the rehydrated seaweed to the bowl with the dressing and then add the sesame seeds and scallions. Toss to coat evenly and adjust the seasonings to taste.
      Seaweed salad mixed together with dress, sesame seeds and scallions in a glass bowl.
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    Nutrition

    Calories 61kcalCarbohydrates 5gProtein 1gFat 5gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 2gSodium 415mgPotassium 33mgFiber 1gSugar 3gVitamin A 36IUVitamin C 1mgCalcium 32mgIron 1mg

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      Recipe Rating




    1. Ichi Tokyo says

      March 14, 2019 at 4:05 pm

      Thank you! It means a lot to me.

      Reply
    2. Ildiko says

      September 14, 2019 at 2:08 am

      I using wakame for the seaweed salads. my problem is soaking more than 10 min.
      the wakame is still very hard.
      Shall I cook in the micro w. to soften it?

      Reply
      • Marc Matsumoto says

        September 14, 2019 at 10:42 am

        Hi Ildiko, are you using dried wake or salted? and if it's dried, does it come in small pieces or long strands? If it's the later it's possible the wakame still has the stems attached in which case you need to trim them off. The stems can still be eaten, but they need to be thinly sliced. The frilly leaf parts of the wakame should rehydrate in a matter of minutes. You could try blanching it quickly, but wakame turns mushy very quickly when cooked (that's why it's added to miso soup at the very end) so I don't recommend cooking it. The last possibility is that whatever you have was mislabeled and is actually some other type of seaweed such as konbu. I hope that helps.

        Reply
        • Ildiko says

          September 14, 2019 at 7:09 pm

          Hello, I did buy it in an Asian market. It was a long wet strand, very hard.
          I will try to soften in the micro with a couple of mins. I was eaten in restaurant, it looked like mine long dark stems, but much soft tham my.

          Reply
          • Marc Matsumoto says

            September 14, 2019 at 11:35 pm

            Hi Ildiko, if it wasn't a Japanese market it could very well be mislabeled, as what you're describing does not sound like wakame. Wakame is usually either dried (https://anshin.pref.tokushima.jp/docs/2015081100493/files/IMG_3358.JPG) or salted (https://ws-plan.com/img5/siokurawakame1.jpg). In either case you should be able to just wash and rehydrate/desalt it by soaking it in water for a few minutes. Here's what it should look like when rehydrated: https://image.rakuten.co.jp/fukahirehonpo/cabinet/harada2/cbrk51.jpg It should be a dark green color, frilly and about the thickness of a sheet of paper. One possibility is you got kukiwakame (https://img15.shop-pro.jp/PA01242/827/product/134697503.png) which is the thick stem part of the wakame and needs to be sliced into very thin strips to be edible as it is very tough. Another possibility is that you have konbu (https://img21.shop-pro.jp/PA01326/758/product/92056220.jpg), which is kelp. Konbu I is not usually eaten raw, and would also need to be cut very thin to be edible.

            Reply
    3. David says

      November 02, 2019 at 8:57 am

      This is a keeper. I used the Emerald Cove Wakame, which is ready to use. Soaked, rinsed, drained and marinated it. Yum! Thank you so much. I can get about 2 salads out of 1 bag. It’s available on Amazon for $4

      Reply
      • Marc Matsumoto says

        November 04, 2019 at 9:55 am

        Hi David, I'm glad to hear it! Thanks for suggesting a brand that's available in the US.

        Reply
    4. Marjorie Printz says

      May 26, 2020 at 5:07 am

      Does seaweed salad help with arthritus?

      Reply
      • Marc Matsumoto says

        May 27, 2020 at 2:48 pm

        Hi Marjorie, I am not a health expert so I'm not really qualified to answer that. What I can say is that most seaweed is a good source of minerals, including Iron, Magnesium, Potassium, and Calcium.

        Reply
    5. cat dillon says

      July 17, 2020 at 1:09 am

      Thank you!! Loved this simple video! I LOVE JAPANESE FOOD especially sushi and Izakaya 😉

      Reply
      • Marc Matsumoto says

        July 17, 2020 at 10:36 pm

        You're welcome Cat, hope you give this a try!

        Reply
    6. Phyllis says

      February 21, 2021 at 11:23 am

      So grateful for this recipe ... I've been hunting for this dressing for some time as it is commonly used in Japanese restaurants and making my own seaweed salad at home has always been a goal since I enjoy it at restaurants, but the last recipe I tried was a fail. This one is perfect. Domo arigatou!

      Reply
      • Marc Matsumoto says

        February 21, 2021 at 2:53 pm

        You're welcome Phyllis, I'm glad to hear you enjoyed this!

        Reply
    7. Ekaterina says

      June 18, 2021 at 2:43 pm

      Can I use Korean salted seaweed stem for that recipe?

      Reply
      • Marc Matsumoto says

        June 18, 2021 at 4:07 pm

        Hi Ekaterina, it won't have much variety in taste or texture if you use just 1 type of seaweed, but as long as you desalt it first, it will work.

        Reply
      • LynGH says

        November 11, 2021 at 6:50 am

        Thank you for sharing this recipe. I have looked for it thinking the ‘real’ thing was that green stuff in the restaurant and grocery store.
        Your recipe and instructions are perfect.

        Reply
        • Marc Matsumoto says

          November 14, 2021 at 9:08 pm

          You're welcome!

          Reply
          • Marie Wise-Miu says

            August 11, 2022 at 10:22 pm

            Thank you for a wonderful recipe! I use thin strips of wakame, but it's all very dark. I'd love to mix up the varieties, but in the only Asian store for 50km sells exclusively this and kelp. Do you know of the mixed dry seaweed you mentioned, maybe on Amazon? I live in France now, but I can order things to be shipped here. Thanks for your help.
            Marie

            Reply
            • Marc Matsumoto says

              August 12, 2022 at 12:33 am

              You're welcome Marie! Amazon in the US carries it, but I'm not sure about in France. Only one way to find out 😉

    8. Carol Cuevas says

      October 28, 2022 at 2:16 am

      Sounds perfect.
      Can I use demerara or turbanado sugar in place of evaporated sugar? I live in a rural area and cannot find evaporated sugar.

      Reply
      • Marc Matsumoto says

        October 28, 2022 at 11:29 pm

        Hi Carol, turbanado is closest in taste, but it tends to come in large crystals, so you might have a hard time getting it to dissolve. Dermerara is going to taste too strongly of molasses. You can also just use regular white granulated sugar.

        Reply
    9. sophia yi says

      May 26, 2023 at 5:44 am

      Theres nothing wrong with it being "Loaded with sugar and msg"

      Reply
    10. Thank You says

      May 30, 2023 at 12:35 am

      technical report: the link to "Sunomono (Cucumber & Wakame Seaweed Salad)" has been mistakenly linked to "Spicy Tuna Roll"

      Reply
      • Marc says

        May 30, 2023 at 8:28 am

        Thanks for letting me know, it should be fixed now!

        Reply

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    Start Here →

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