How long does wakame slaw keep in the fridge?

Best eaten within 24 hours, as the vegetables release water and the slaw becomes less crisp. Store in an airtight container.

Can I use another vinegar instead of rice vinegar?

Apple cider vinegar or white wine vinegar work, but the flavour will be slightly sharper. Add a pinch of sugar to balance.

Is this slaw gluten-free?

It can be — use tamari or a certified gluten-free soy sauce in place of regular soy sauce, and it's naturally gluten-free.

What can I serve this wakame slaw with?

It pairs perfectly with grilled salmon, teriyaki chicken, tofu steaks, or as a topping for rice bowls and poke.

Home / Recipes / japanese / Wakame Slaw

japaneseEasyveganvegetariandairy freenut free

Wakame Slaw

RATING

0.0/5

TASTE SCORE

8/10

A bright, crunchy slaw that swaps cabbage for tender rehydrated wakame seaweed. Tossed with a light sesame-soy dressing and a gentle kick of ginger, it’s an umami-packed side that comes together in minutes and pairs beautifully with grilled fish or rice bowls.

PREP

10m

COOK

SERVES

1 CUP

85 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Rehydrate the wakame.
Place the dried wakame in a bowl and cover with cold water. Let it soak for about 10 minutes until tender and expanded.
prep
Drain and squeeze the wakame.
Drain the rehydrated wakame in a colander. Gently squeeze out excess water by hand, then transfer to a mixing bowl.
TIPDon't oversqueeze — the seaweed should remain moist and tender, not bone dry.
mix
Make the dressing.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, sugar, and salt until the sugar dissolves.
mix
Toss the salad.
Add the julienned carrot, sliced cucumber, and half the scallions to the bowl with the wakame. Pour the dressing over and toss gently until everything is evenly coated.
serve
Plate and garnish.
Transfer the slaw to a serving bowl. Scatter the remaining scallions and toasted sesame seeds on top. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold water to rehydrate wakame for a fresher, crispier texture rather than hot water which can make it mushy.
2
After draining, gently squeeze the wakame — it should feel moist but not dripping, so the dressing clings well.
3
Julienne the carrot and cucumber into matchstick-like strips for even coating and a pleasant crunch in every bite.
4
Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant and lightly golden.
5
Make the dressing up to 2 days ahead; store in a sealed jar in the fridge, then shake before using.
6
Taste the dressing before adding salt — soy sauce is already salty, so adjust to your preference.

RECIPE VARIATIONS