Japanese Wakame Seaweed Salad
A refreshing, umami-rich Japanese salad featuring rehydrated wakame seaweed tossed in a savory-sweet sesame dressing. This vibrant, nutrient-dense dish is perfect as a light appetizer or side, offering a taste of authentic Japanese cuisine with minimal effort.
Ingredients
Ingredients
- 1 cup dried wakame seaweed rehydrated and drained
- 1 tbsp rice vinegar unseasoned
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil toasted
- 1 tsp sugar or honey for non-vegan
- 1 tbsp toasted sesame seeds for garnish
- 1 tsp grated fresh ginger optional for extra flavor
- 1 tbsp sliced green onions for garnish
Notes
Storage: Keep in an airtight container in the refrigerator for up to 2 days; the seaweed may soften slightly over time. Make-ahead: Rehydrate the wakame and prepare the dressing up to 1 day in advance, then combine before serving. Variations: Add sliced cucumber or carrot for extra crunch, or top with a sprinkle of chili flakes for heat. Serving suggestion: Pair with grilled fish or tofu for a complete Japanese-inspired meal.