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
Converted for display; the recipe amounts stay equivalent.
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.
More recipes
All recipesmain course
Korean Beef and Radish Soup with Rice (Gukbap)
This comforting Korean soup features tender beef and daikon radish in a savory broth, served with rice mixed directly into the bowl. It's a hearty and warming meal, perfect for any time of year.
1 hr 20 min 721 kcalmain course
Wuxi Spareribs
These Wuxi spareribs are a classic Chinese dish known for their sweet and savory glaze. The ribs are braised until tender, then coated in a rich, glossy sauce. This recipe delivers a delicious balance of flavors that is perfect for a comforting meal.
1 hr 55 min 754 kcallunch
Blackened Cajun Tofu Steaks
These flavorful tofu steaks are coated in a homemade Cajun spice blend and pan-seared to create a delicious, crispy crust. They are a versatile vegan option perfect for a quick and satisfying meal.
25 min 283 kcalmain course
Panamanian Baked Beef Empanadas
These baked empanadas feature a savory ground beef filling with potatoes, olives, and a hint of spice, all encased in a flaky pastry. A classic Panamanian snack or light meal, they are baked instead of fried for a lighter finish. The filling is simmered until rich and flavorful before being assembled and baked to a golden brown.
1 hr 50 minbreakfast
Classic French Toast
This recipe creates perfectly golden and fluffy French toast, ideal for a comforting breakfast or brunch. Slices of bread are dipped in a rich, spiced egg mixture and then pan-fried until beautifully browned.
25 min 482 kcaldessert
Dampfnudeln
These fluffy, steamed sweet rolls are a comforting German classic, typically served with vanilla sauce or fruit compote. The dough rises beautifully, creating a light texture with a slightly crisp, caramelized bottom from cooking in milk and butter. Perfect for a warm dessert or a special breakfast.
1 hr 50 min 398 kcalsnack
Khaman Dhokla
This light and fluffy steamed savory cake, made from fermented chickpea flour, is a popular snack from Gujarat, India. It's naturally vegan and gluten-free, offering a delightful spongy texture with a tangy and subtly sweet flavor. A vibrant tempering of mustard seeds and curry leaves adds an aromatic finish.
1 hr 35 min 219 kcal