Wakame Slaw
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold water to rehydrate wakame for a fresher, crispier texture rather than hot water which can make it mushy.
- 2After draining, gently squeeze the wakame — it should feel moist but not dripping, so the dressing clings well.
- 3Julienne the carrot and cucumber into matchstick-like strips for even coating and a pleasant crunch in every bite.
- 4Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant and lightly golden.
- 5Make the dressing up to 2 days ahead; store in a sealed jar in the fridge, then shake before using.
- 6Taste the dressing before adding salt — soy sauce is already salty, so adjust to your preference.
Adapt it for your goals.
Spicy sesame
Add 1 teaspoon of sriracha or a drizzle of chili oil to the dressing for a mild heat that complements the ginger and soy.
citrus twistCitrus twist
Replace half the rice vinegar with fresh lime juice and add a pinch of lime zest for a brighter, zesty finish.
protein boostProtein boost
Toss in 100g of cooked edamame or shredded cooked chicken to turn this side into a light lunch.
low sodiumLow-sodium
Use low-sodium soy sauce or swap with coconut aminos, and omit the extra salt, for a gentler salt profile.
Why this is on our healthy list.
Rich in Iodine
Wakame seaweed is a natural source of iodine, which supports healthy thyroid function and metabolism.
Low in Calories
This slaw is based on seaweed and fresh vegetables, making it a light, nutrient-dense side that adds volume without many calories.
Contains Fiber
Wakame and vegetables provide dietary fiber, aiding digestion and promoting a feeling of fullness.
Good Source of Antioxidants
Carrots and ginger are rich in antioxidant compounds that help protect cells from oxidative stress.
Frequently asked questions
Yes, but skip the rehydration step. Simply rinse fresh wakame well and add it directly to the bowl — you'll need about 150g.
