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 15 minutes. Easy to make with a handful of ingredients. A delicious salad that tastes good in Poke Bowls or as a side dish.
What is Seaweed Salad?
Seaweed Salad is a cold salad that combines seaweed and a light vinaigrette. It’s commonly added to Poke Bowls or served as a side dish. Although you could buy premade seaweed salad at the store, it’s easy and quick to make at home. Plus, there’s no added food dye.
There are many different kinds of seaweed salad. Most people are familiar with Japanese-style seaweed salad that is bright green with long, thin strands. But depending on the kind of seaweed, the flavor and texture can be different.
My favorite kind of seaweed salad is made with Wakame. Wakame is a type of seaweed with fluttery, delicately ruffled leaves. The thin, dark leaves are easy and quick to rehydrate. The flavor is neutral with a slightly briny flavor.
To rehydrate the seaweed, cover with cold water. In just a few minutes, the dried leaves will become soft and pliable. Squeeze out the excess water and toss with a light dressing. A few ingredients are all you need to dress the delicate, rumpled leaves.
What is seaweed?
Seaweed is a sea vegetable that grows in the ocean. A popular ingredient in Asian cooking, there are different kinds of seaweed and different ways of preparing it. Depending on the thickness and texture, it can taste different.
In Asian cuisine, seaweed is considered a health food. Packed with antioxidants, fiber, and immune-boosting properties, it’s good for your gut health and also low in calories. However, it may contain a lot of sodium.
In Korean cuisine, there are many ways to enjoy seaweed. Dashima (called Kombu in Japanese) is commonly included when making soups and broth. Gim (Roasted Seaweed Sheets) are used for making Gimbap or cut into squares as a side dish. Or, enjoy seaweed in Seaweed Soup (Miyeok Guk). Seaweed is also eaten as a wrap with Gochujang Dipping Sauce on the side.
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. Create a light dressing that is tangy and slightly sweet. The rice vinegar can be swapped with regular white distilled vinegar.
How to make Seaweed Salad:
- Rehydrate seaweed. Add dried wakame to a small bowl. Add cold water to cover. Set aside until rehydrated, about 10 minutes.
- Prep cucumbers. Meanwhile, slice cucumbers. Add to a large bowl. Sprinkle salt evenly over the top and scrunch together to combine. Set aside.
- Assemble. Drain the wakame and squeeze out excess water. Add the salted cucumbers, dressing, and chili pepper. Mix until combined.
- 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!
- Do not rinse off the salt! After the seaweed has rehydrated, do not rinse off with water. Instead, gently squeeze out the excess water and return to the bowl, as is.
- Leave out the chili pepper. If you prefer a mild seaweed salad, do not include the chili pepper. It will still be delicious.
- Add less cucumbers. If you prefer a salad that’s more seaweed heavy, add less cucumbers. Add only 2 mini cucumbers instead of 4.
Serve with:
Serve as a main or side salad. Essential in Salmon Poke Bowls. Or serve with meaty mains like LA Galbi or Asian Pork Riblets. Wakame Seaweed Salad is a versatile dish that goes with just about anything.
FAQ
Store in the fridge, tightly sealed, for 3-5 days.
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!
More easy sides:
- Soy Sauce Quail Eggs
- Korean Potato Salad (Gamja Salad)
- Spicy Cucumber Salad (Oi Muchim)
- Air Fryer Panko Tofu
Wakame Seaweed Salad Recipe
Equipment
- Large Bowl
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
- 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!
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- Leave out the chili pepper. If you prefer a mild seaweed salad, do not include the chili pepper. It will still be delicious.
- Do not rinse off the salt! After the seaweed has rehydrated, do not rinse off with water. Instead, gently squeeze out the excess water and return to the bowl, as is.
