Wakame Salad

Wakame Salad

Tangy rehydrated seaweed tossed in a sesame-rice vinegar dressing with a cool, slippery crunch.

Total 25 min Makes 4 servings Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This Japanese-style side dish rehydrates dried wakame seaweed and tosses it with a sweet-tangy rice vinegar and sesame dressing. It pairs well with sushi, grilled fish, or any Asian-inspired meal, and comes together quickly with minimal cooking.

Ingredients

  • 1 ounce dried wakame seaweed
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup julienned carrot

Method

  1. Place the dried wakame in a bowl and cover with cold water. Let it soak until fully rehydrated and tender.

  2. Drain the wakame thoroughly and squeeze out excess water. Roughly chop any large pieces.

  3. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, grated ginger, and minced garlic until the sugar dissolves.

  4. Add the wakame, julienned carrot, and sliced scallions to the dressing and toss to combine evenly.

  5. Sprinkle with toasted sesame seeds and red pepper flakes, then chill in the refrigerator before serving.

Related recipes

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Wakame Salad

    This Japanese-style side dish rehydrates dried wakame seaweed and tosses it with a sweet-tangy rice vinegar and sesame dressing. It pairs well with sushi, grilled fish, or any Asian-inspired meal, and comes together quickly with minimal cooking.

    25 min 4 servings 70 cal

    Ingredients

    • 1 ounce dried wakame seaweed
    • 3 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon granulated sugar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon fresh ginger, grated
    • 1 clove garlic, minced
    • 1 tablespoon toasted sesame seeds
    • 2 scallions, thinly sliced
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 cup julienned carrot

    Method

    1. 1

      Place the dried wakame in a bowl and cover with cold water. Let it soak until fully rehydrated and tender.

    2. 2

      Drain the wakame thoroughly and squeeze out excess water. Roughly chop any large pieces.

    3. 3

      In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, grated ginger, and minced garlic until the sugar dissolves.

    4. 4

      Add the wakame, julienned carrot, and sliced scallions to the dressing and toss to combine evenly.

    5. 5

      Sprinkle with toasted sesame seeds and red pepper flakes, then chill in the refrigerator before serving.