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–+ servings
Homemade seaweed salad with a nutritious blend of Japanese seaweed and crunchy cucumbers, just like at sushi restaurants.
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Seaweed Salad (Wakame Salad)

Also known as Wakame Salad, this easy Japanese seaweed salad brings the restaurant taste home with a colorful mix of seaweed and cucumbers dressed in a nutty toasted sesame and ginger dressing.
Course Salad
Cuisine Japanese
Keyword seaweed, sushi
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 12 minutes
Total Time 12 minutes
Servings 4 servings
Calories 32kcal

Equipment

Ingredients

Seaweed Salad

  • 12 grams dry mixed seaweed
  • 100 grams cucumber
  • 2 teaspoons toasted sesame seeds
  • 15 grams scallion (finely chopped)

Seaweed Salad Dressing

  • 2 teaspoons rice vinegar
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon evaporated cane sugar
  • ¼ teaspoon grated ginger
  • ¼ teaspoon salt
  • chili flakes (to taste)
Grams + US Cups - US Standard

Instructions

  • Rehydrate 12 grams dry mixed seaweed in water according to the package directions. Mine took 10 minutes.
    12 grams dry mixed seaweed
    Rehydrating mixed dried seaweed in a bowl of water.
  • Thinly slice 100 grams cucumber and toss them with a pinch of salt to coat each slice. Let this sweat for 10 minutes.
    100 grams cucumber
    Salting sliced cucumbers in a glass bowl.
  • Prepare the dressing by mixing 2 teaspoons rice vinegar, ½ tablespoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon evaporated cane sugar, ¼ teaspoon grated ginger, ¼ teaspoon salt, and chili flakes until the salt and sugar dissolve.
    2 teaspoons rice vinegar, ½ tablespoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon evaporated cane sugar, ¼ teaspoon grated ginger, ¼ teaspoon salt, chili flakes
    Seaweed salad dressing with chili flakes.
  • When the seaweed is rehydrated, drain and squeeze it between your hands to remove as much excess water as possible. Add the squeezed seaweed to the dressing.
    Squeezing excess water from seaweed with hands.
  • Massage the cucumbers until they release a lot of water, and the slices go from opaque to translucent. Gather the cucumbers with your hands and squeeze as much liquid out of them as possible. Add them to the bowl with the seaweed.
    Massaging salted cucumber by hand.
  • Add 2 teaspoons toasted sesame seeds and 15 grams scallion and stir the seaweed salad together to coat everything with the dressing.
    2 teaspoons toasted sesame seeds, 15 grams scallion
    Mixing seaweed salad together with dressing.

Video

Nutrition

Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.4mg