Wakame Seaweed Salad with Sesame Dressing
Experience the vibrant flavors of the ocean with this refreshing Japanese Wakame Seaweed Salad. Tender, rehydrated wakame is tossed with crisp cucumber and coated in a bright, savory-sweet sesame-ginger dressing, creating a light and healthy side dish perfect for any meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 62 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 20 gdried wakame seaweed, cut
- 0.5 pcscucumber, thinly sliced
dressing
- 3 tbsprice vinegar
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tspagave syrup
- 0.5 tspfresh ginger, grated
garnish
- 1 tbsptoasted sesame seeds
Equipment
Medium mixing bowl · Small mixing bowl · Whisk · Colander · Chef's knife · Cutting board · Large mixing bowl · Grater (optional) · Kitchen shears (optional)
The method
Step by step
- 1
Place the dried wakame seaweed into a medium mixing bowl and completely submerge it with cold water.
Cook’s note: Using cold water ensures the wakame rehydrates to a tender, crisp texture without becoming mushy.
- 2
Allow the wakame to rehydrate for 5-10 minutes, until it expands significantly and feels tender to the touch.
About 10 min
Cook’s note: The wakame should increase in volume by about 8-10 times. If it still feels tough, let it soak for a few more minutes.
- 3
While the wakame rehydrates, prepare the vibrant sesame dressing. In a small bowl, combine the rice vinegar, soy sauce, sesame oil, agave syrup, and freshly grated ginger.
Cook’s note: For an extra kick, add a tiny pinch of red pepper flakes to the dressing.
- 4
Whisk the dressing ingredients together thoroughly until they are well combined and emulsified.
About 3 min
Cook’s note: Taste the dressing and adjust the sweetness or tanginess to your preference. A little more agave or vinegar can make a big difference.
- 5
Once rehydrated, drain the wakame thoroughly in a colander.
Cook’s note: Ensure all excess water is removed to prevent diluting the dressing and to maintain the salad's flavor.
- 6
Gently squeeze out any remaining excess water from the wakame using your hands.
About 2 min
Cook’s note: Be firm but gentle; you want to remove water without damaging the delicate seaweed strands.
- 7
If the wakame strands are excessively long, use kitchen shears or a sharp knife to cut them into bite-sized pieces, approximately 2-3 inches long.
Cook’s note: Cutting the wakame makes it easier to eat and ensures a more pleasant texture in each bite.
- 8
Thinly slice the half cucumber into crescent moons or julienne strips.
Cook’s note: For a more elegant presentation, use a mandoline slicer for uniform, paper-thin cucumber slices.
- 9
In a large mixing bowl, combine the rehydrated wakame and the thinly sliced cucumber.
About 1 min
- 10
Pour the prepared sesame-ginger dressing over the wakame and cucumber mixture.
- 11
Gently toss the salad with tongs or your hands until all ingredients are evenly coated with the dressing.
About 1 min
Cook’s note: Toss just before serving to keep the cucumber crisp.
- 12
Sprinkle the toasted sesame seeds over the salad just before serving for an added nutty crunch and visual appeal.
Cook’s note: For extra flavor, lightly toast the sesame seeds in a dry pan over medium heat until fragrant before adding them to the salad.
Per serving
Nutrition
- Calories
- 62.2kcal
- Protein
- 1.3g
- Carbs
- 3.9g
- Fat
- 4.7g
- Fibre
- 0.6g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This vibrant salad is a fantastic accompaniment to grilled fish, teriyaki chicken, or any Asian-inspired meal. For an added layer of flavor and texture, consider adding thinly sliced red onion or a sprinkle of chili flakes. It's also excellent as part of a bento box lunch.
Store leftover wakame salad in an airtight container in the refrigerator.
This salad is best enjoyed chilled and does not require reheating.