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Wakame Seaweed Salad

Your new summer staple: Wakame Seaweed Salad.
Prep Time10 mins
Cook Time0 mins
Soaking Time10 mins
Course: Salad, Side
Cuisine: Asian, Fusion Food
Keyword: Salad, Seaweed, Wakame
Servings: 4 as side
Author: The Subversive Table | Lis Lam


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


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


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