Seaweed Salad
A light, refreshing Japanese-inspired seaweed salad with a delicate sesame dressing. The wakame has a satisfyingly chewy-tender texture that soaks up the nutty, slightly sweet dressing, while toasted sesame seeds add a delicate crunch. Ready in under 15 minutes, it's the perfect starter or side for any meal.
For 4 servings
- prep · ~10 min
Soak the dried wakame.
Place the dried wakame in a bowl of cold water and soak for 10 minutes until fully rehydrated. It will expand to several times its dry size.
TIPDon't oversoak — 10 minutes is enough. Overhydrated wakame loses its signature bite. - prep · ~2 min
Drain and squeeze the wakame.
Drain the rehydrated wakame in a colander. Rinse briefly under cold running water, then squeeze out excess water gently with your hands. Pat dry with a clean kitchen towel. If pieces are large, slice them into bite-sized ribbons.
- prep · ~1 min
Make the sesame dressing.
1.In a small bowl, combine rice vinegar, soy sauce, sesame oil, sugar, and a pinch of salt.2.Add the grated ginger and red chili flakes.3.Whisk until the sugar dissolves completely. - mix · ~1 min
Toss the seaweed with dressing.
Place the drained wakame and sliced cucumber in a mixing bowl. Pour the dressing over and toss gently with your hands or tongs until every strand is evenly coated.
TIPMassage the dressing into the wakame for 30 seconds — it helps the seaweed absorb the flavors. - garnish · ~1 min
Finish with sesame seeds and serve.
Transfer to a serving bowl. Sprinkle toasted sesame seeds generously over the top. Serve immediately at room temperature or chilled.
TIPChill for 10 minutes before serving if you prefer it cold — the flavors meld beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the wakame in cold water for exactly 10 minutes to preserve its chewy-tender texture.
- 2Gently squeeze excess water from the rehydrated wakame — too much pressure can make it mushy.
- 3Massage the dressing into the seaweed for 30 seconds to help it absorb the flavors fully.
- 4Toast sesame seeds in a dry pan over medium heat until golden for maximum nutty aroma.
- 5Use low-sodium soy sauce so you can control the saltiness without overpowering the dressing.
- 6Slice cucumber thinly into half-moons for a crisp contrast against the tender wakame.
- 7Let the salad rest for 10 minutes in the fridge before serving to let the flavors meld.
Adapt it for your goals.
Protein boost
Add 150 g of cooked edamame or shredded poached chicken to turn this side dish into a light, protein-packed lunch bowl.
low oilLow-oil
Reduce sesame oil to 1½ tsp and replace the rest with 1½ tsp water or extra rice vinegar — the flavor stays bright with less fat.
veganVegan
Already vegan as written, but double-check your sugar is vegan-friendly and use a tamari or coconut aminos instead of soy sauce if preferred.
spicy sesameSpicy sesame
Double the red chili flakes and add ½ tsp gochugaru (Korean chili powder) for a subtle heat that complements the sesame dressing.
Why this is on our healthy list.
Rich in Iodine
Wakame seaweed is a natural source of iodine, an essential mineral that supports healthy thyroid function.
Low in Calories
This salad is light and low-calorie, with the wakame and cucumber providing bulk and hydration for almost no energy density.
Source of Antioxidants
Sesame oil and seeds contain sesamol and other antioxidants that help fight oxidative stress in the body.
Good Source of Fiber
Both wakame and cucumber contribute dietary fiber, supporting digestion and promoting a feeling of fullness.
Frequently asked questions
Yes, but fresh wakame is already soft and tender. Skip the soaking step, rinse it briefly, and dress it immediately.
