Simple Seaweed Salad

Updated: October 9, 2025

Prep Time: 20 minutes | Cuisine: Japanese-inspired light salad | Diet: Plant-based (vegan with substitutions)

Overview

A refreshing, umami-rich seaweed salad that requires minimal prep and showcases the delicate texture of dried wakame. Perfect as a quick side dish, light lunch, or even a protein-boosted meal when paired with tofu or rice.

Ingredients

• 1/2 cup dried wakame seaweed (rehydrated to ~2 cups)

• 2 tbsp low-sodium soy sauce (or substitute with coconut aminos for soy-free diets)

• 1 tbsp unseasoned rice vinegar

• 1 tbsp mirin (optional: use rice vinegar + 1 tsp sugar for gluten-free)

• 1 tbsp toasted sesame oil

• 1 tbsp white miso paste (adjust: replace with tahini for nut allergies)

• Pinch of salt and freshly ground pepper (to taste)

• Garnish: Toasted white sesame seeds or thinly sliced scallions (optional, for texture and aroma)

Preparation Steps

Step 1: Rehydrate Wakame (Critical for Texture)

Place dried wakame in a medium bowl and cover with 2 inches of cold water. Let soak at room temperature for 10 minutes, until the seaweed softens (it will expand). Drain thoroughly in a colander and squeeze gently between paper towels to remove excess moisture (avoid over-squeezing; aim for a damp but not soggy consistency).

Step 2: Craft the Umami Dressing

In a separate medium bowl, whisk together soy sauce, rice vinegar, mirin, sesame oil, and miso paste until the miso dissolves completely (use a small whisk or fork for smoothness). Season with salt and pepper to taste. If miso is too thick, thin with 1 tsp water.

Step 3: Combine and Coating

Add the rehydrated wakame to the dressing. Use your hands or a spatula to toss gently, ensuring every piece is evenly coated. Break up any clumps (wakame is naturally frilly, so clumps rarely form but should be dispersed for even flavor). Taste and adjust seasoning if needed.

Step 4: Serve & Garnish

Transfer the salad to a serving bowl. Sprinkle with toasted sesame seeds or scallions (for extra crunch). Serve immediately at room temperature or chill for 15 minutes (ideal for summer meals). Best consumed within 2–3 hours to retain crisp texture.

Reader-Proven Adaptations & Tips

• Tofu Upgrade: Marinate 1 cup cubed firm tofu (pressed for 10 minutes) in 1/2 the dressing for 20 minutes. Fold into the salad and serve over sushi rice for a protein-packed dish.

• Quantity Adjustment: Increase dried wakame to 3/4–1 cup if preferred (dressing will naturally scale; avoid doubling, as excess dressing is common).

• Texture Fix: If wakame is too chewy, rehydrate 1 minute longer or add a splash of ice water to crisp it.

• Nori Substitute? No—nori sheets (dried, roasted) turn mushy when soaked. Stick to wakame for its signature delicate chew.

Nutrition & Storage

Per serving (1/4 recipe): ~80 calories, 2g fat, 6g carbs, 4g protein. Store leftovers in an airtight container in the fridge; the dressing may thicken slightly but will rebalance with a stir.

Enjoy this vibrant, healthful salad as a versatile, quick addition to your meal rotation! Original recipe comments available at the "Read comments" link.