Easy Wakame Seaweed Salad

Difficulty Easy

The perfect side dish: Wakame Seaweed Salad! A nutrient-dense cold salad made from wakame seaweed and crunchy cucumbers. Make this Asian-style salad in only 10 minutes. The dried seaweed is rehydrated with cold water. Wring out the excess water and add a tangy, light dressing. Easy to make with a handful of ingredients. Serve with rice and grilled meat.

What is Wakame Seaweed Salad?

Wakame Seaweed Salad is a cold seaweed salad. A popular side dish in Korean and Japanese cuisine, the star ingredient is dried seaweed rehydrated in cold water. Thinly sliced cucumbers and a light dressing make it a delicious and refreshing salad.

Seaweed is a popular ingredient in Asian cooking. Widely considered healthy and good for you, it’s packed with antioxidants, fiber, and immune-boosting properties. It’s mild flavor and smooth texture make it a favorite for cold preparations such as this recipe.

To make, you’ll need dried wakame seaweed. Although there are many different varieties of seaweed, wakame is preferred for cold salads. Wakame is a type of seaweed that is thin and delicate with fluttery, ruffled edges. A slightly rumpled texture makes for a very pleasant eating experience. There’s a subtle sweetness and smooth, slippery texture.

Try this Asian-inspired seawed salad recipe. Heavy on the seaweed, light on the dressing. And that chili pepper! YUM!

Ingredients:

  • Dried Wakame Seaweed. Look for dried wakame seaweed in the seaweed section at Asian markets. There are several different types of seaweed. Wakame is thin, delicate, and perfect for seaweed salad. Sometimes, it can be found in the ethnic or international food aisle at regular grocery stores.
  • Mini Cucumbers. Look for mini cucumbers or Persian cucumbers. They contain less water and will stay crunchy and firm.
  • Chili Pepper. Adds just the right amount of heat. I use red fresno chilies for the color and flavor. But jalapeno and Korean chilies also work.
  • Rice Vinegar + Sesame Oil + Sugar. The combination that makes for a light dressing that is tangy and slightly sweet. The rice vinegar can be swapped for regular white distilled vinegar.

How to make Seaweed Salad:

  1. Rehydrate seaweed. Add dried wakame to a small bowl. Add cold water to cover. Set aside until rehydrated, about 5-10 minutes.
  2. Prep cucumbers. Meanwhile, slice cucumbers. Add to a large bowl. Sprinkle salt evenly over the top and scrunch together to combine. Set aside.
  3. Assemble. Drain the wakame and squeeze out excess water. Add the salted cucumbers, dressing, and chili pepper. Mix until combined.
  4. Enjoy. Eat room temperature or chilled. Enjoy!

PRO Tips:

  • Store in the fridge. Wakame Seaweed Salad keeps very well in the fridge and tastes great chilled. Store in an airtight container in the fridge for up to 2-3 days in advance. When it’s time to serve, transfer to a serving bowl. Enjoy!

Serve with:

Wakame Seaweed Salad is a versatile dish that goes with just about anything. Light, bright, and fresh — I find myself turning to this simple salad again and again.

Serve as a main or side salad. Essential in Salmon Poke Bowls. Or serve with meaty mains like LA Galbi or Asian Pork Riblets.

FAQ

How do I store leftovers?

Store in the fridge, tightly sealed, for 3-5 days.

Can I make this ahead of time?

Yes! Wakame Seaweed Salad keeps very well in the fridge and tastes great chilled. Store in an airtight container in the fridge for up to 2-3 days in advance. When it’s time to serve, transfer to a serving bowl. Enjoy!

wakame seaweed salad on grey napkin

More easy sides:

wakame seaweed salad in bowl

Wakame Seaweed Salad

The Subversive Table | Lis Lam
Your new summer staple: Wakame Seaweed Salad! Bright and punchy with lots of nutrient-dense wakame and crunchy cucumbers. Make this refreshing salad by rehydrating dried seaweed and combining with sliced cucumbers. A light dressing of rice vinegar and sesame oil makes for a fresh, absolutely addictive salad!
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Soaking Time 10 minutes
Course Salad, Side
Cuisine Asian, Fusion Food
Servings 4 as side
Calories 68 kcal

Ingredients
  

  • 4 mini cucumbers
  • 1/2 tsp salt
  • 1/2 cup/30g dried wakame
  • 1 red fresno chili pepper, sliced (optional)

Dressing:

  • 2 Tbsp rice vinegar
  • 2 Tbsp sugar
  • 1 Tbsp sesame oil

Instructions
 

  • Prep dried seaweed. In a large bowl, add dried wakame. Add 2 cups cold water and soak for 10 minutes. The wakame will swell and rehydrate until soft enough to eat.
  • Prep cucumbers. Thinly slice cucumbers in 1/4-inch rounds. Add to a medium bowl. Sprinkle 1/2 tsp salt and mix the cucumbers and salt together with your hands, scrunching the cucumbers a little. Set aside.
  • Assemble. In a large bowl, add the rehydrated wakame. Make sure to drain and gently squeeze out excess water. Do not rinse the wakame! Add sliced cucumbers, squeezing out excess liquid. Add fresno chili pepper, if using.
  • Add dressing. Add rice vinegar, sugar, and sesame oil directly on top of the cucumbers and wakame. Gently mix together until well combined.
  • Enjoy. Transfer salad to a serving bowl, leaving behind any excess liquid. Serve room temperature or chilled. The salad should last 4-5 days, refrigerated.

Notes

  • Look for dried wakame at your local Asian grocery store. Sometimes, it can also be found at regular grocery stores in the ethnic or international food aisle. Wakame usually comes in a small bag, next to the instant miso soup packets.
  • Wakame Seaweed Salad keeps very well in the fridge and tastes great chilled. Store in an airtight container in the fridge for up to 2-3 days in advance. When it’s time to serve, transfer to a serving bowl. Enjoy!

Nutrition

Calories: 68kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 293mgPotassium: 119mgFiber: 0.5gSugar: 8gVitamin A: 166IUVitamin C: 18mgCalcium: 11mgIron: 0.3mg
Keyword Salad, Seaweed, Wakame
Tried this recipe?Let us know how it was!
30 minutes, All Recipes, Asian Recipes, Dinner with Friends, Potluck, Salad, Side, Snacks, Weeknight Meals
5 from 1 vote (1 rating without comment)

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