Wakame Salad
This vibrant Japanese wakame salad offers a delightful balance of savory, sweet, and tangy flavors, with a refreshing crunch from rehydrated seaweed. Dressed in a light, umami-rich vinaigrette infused with ginger and sesame, it's a perfect quick side dish to brighten any meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 26 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 15 gdried wakame seaweed
dressing
- 4 tbsprice vinegar
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 tspsugar
- 0.5 tspginger, grated
garnish
- 1 tspsesame seed, toasted
Equipment
Medium mixing bowl · Small bowl · Whisk · Colander · Chef's knife · Cutting board · Serving bowl · Tongs (optional)
The method
Step by step
- 1
Place the dried wakame seaweed into a medium mixing bowl.
Cook’s note: Ensure your bowl is large enough, as the wakame will expand significantly during rehydration.
- 2
Cover the wakame completely with cold water and allow it to rehydrate for 5-10 minutes, or until it becomes tender and expands to about 10 times its original size.
About 10 min
Cook’s note: Using cold water helps maintain the wakame's crisp texture. Avoid hot water, which can make it mushy.
- 3
While the wakame rehydrates, prepare the dressing by combining rice vinegar, soy sauce, sesame oil, sugar, and grated fresh ginger in a small bowl.
Cook’s note: Freshly grated ginger provides a brighter, more pungent flavor than powdered ginger.
- 4
Whisk the dressing ingredients vigorously until the sugar is fully dissolved and the mixture is well combined.
About 2 min
Cook’s note: Taste the dressing and adjust sweetness or tanginess to your preference. A pinch of red pepper flakes can add a subtle kick.
- 5
Once rehydrated, drain the wakame thoroughly in a colander.
Cook’s note: Ensure all excess water is removed to prevent a watery salad and dilute the dressing's flavor.
- 6
Gently squeeze out any remaining excess water from the wakame using your hands.
Cook’s note: This step is crucial for achieving the desired texture and ensuring the dressing adheres properly.
- 7
If desired, lightly chop the rehydrated wakame into smaller, more manageable pieces for easier eating.
Cook’s note: Aim for pieces about 1-2 inches long; this makes the salad less stringy.
- 8
Transfer the prepared wakame to a clean serving bowl.
- 9
Pour the whisked dressing evenly over the wakame.
- 10
Toss the wakame gently with the dressing until every piece is thoroughly coated.
About 1 min
Cook’s note: Use tongs or your hands for a gentle, even distribution of the dressing.
- 11
Garnish the salad with toasted sesame seeds just before serving.
Cook’s note: Toasting sesame seeds briefly in a dry pan enhances their nutty flavor and aroma.
- 12
For optimal flavor, allow the salad to rest in the refrigerator for 10-15 minutes before serving.
About 15 min
Cook’s note: This resting period allows the wakame to fully absorb the dressing's flavors.
Per serving
Nutrition
- Calories
- 26.3kcal
- Protein
- 0.5g
- Carbs
- 1.9g
- Fat
- 1.7g
- Fibre
- 0.2g
- Sugar
- 1.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This refreshing wakame salad pairs beautifully with grilled fish, teriyaki chicken, or as a light accompaniment to any Asian-inspired meal. For an extra layer of flavor, consider adding thinly sliced cucumber or a sprinkle of toasted nori strips. It's also delicious with a squeeze of fresh lime juice for an added zing.
Store leftover wakame salad in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating.