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Seaweed Salad Recipe

Pocker Emily
Seaweed salad with cucumber and sesame in a white bowl
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A small wakame and cucumber side salad with a measured rice-vinegar, ginger and toasted-sesame dressing.
Estimated Recipe CostEstimated US$4 for the whole 4-serving recipe; main dishes excluded
Prep Time 15 minutes
Chilling time 10 minutes
Total Time 25 minutes
Servings: 4 small side servings
Course: Salad
Cuisine: Japanese
Calories: 51
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Salad
  • 10 grams dried wakame seaweed food-grade, intended for rehydrating for salads; follow packet preparation
  • 1 small English cucumber 200 g, thinly sliced
  • 1/8 teaspoon fine salt for cucumber
  • 1 scallion 15 g, thinly sliced
  • 2 teaspoons toasted sesame seeds 6 g
Dressing
  • 2 tablespoons unseasoned rice vinegar 30 mL
  • 2 teaspoons toasted sesame oil 9 g
  • 1 tablespoon reduced-sodium soy sauce 15 mL
  • 1 teaspoon granulated sugar 4 g
  • 1 teaspoon finely grated fresh ginger 2 g

Equipment

  • 1 Digital kitchen scale
  • 2 Mixing bowls
  • 1 Fine-mesh strainer
  • 1 Small whisk
  • 1 Knife and cutting board

Instructions
 

  1. Prepare the dried wakame exactly as its packet directs for salad use, including any required cooking. For a product labeled for cold-water rehydration, soak until expanded and tender, typically about 10 minutes. Drain in a fine-mesh strainer, rinse if the packet directs, and gently squeeze out excess water. Cut very long pieces into bite-sized lengths.
  2. While the seaweed prepares, toss sliced cucumber with the salt. Let stand 10 minutes, then gently squeeze out released liquid. Taste a slice; if very salty, rinse briefly and squeeze again.
  3. Whisk rice vinegar, sesame oil, reduced-sodium soy sauce, sugar and grated ginger in a bowl until the sugar dissolves.
  4. Add the drained wakame, cucumber and scallion. Toss gently to coat, then fold in sesame seeds. Refrigerate for 10 minutes and divide into four small side servings.

Nutrition

Calories: 51kcalCarbohydrates: 4.8gProtein: 1.5gFat: 3.1gFiber: 1.3gSugar: 2.4g

Video

Notes

Contains sesame and soy; ordinary soy sauce also contains wheat. Use verified gluten-free tamari if needed and check all labels. Wakame is not a direct substitute for kombu, nori or a seasoned ready-made salad. Follow packet preparation; the stated time assumes a ready-to-rehydrate product. Estimated nutrition is per one-quarter of the recipe, using Yutaka dried wakame’s reference label (206 kcal, 20 g protein, 36 g fiber per 100 g dry) plus generic cucumber, sesame and measured dressing values. Sodium and iodine are not estimated because product and draining differences are substantial. Estimated cost varies by location. Keep refrigerated at 40°F (4°C) or below and use within 2 days for best texture. Instructional video by Marc Matsumoto of No Recipes demonstrates a mixed-seaweed salad with salted cucumber. This version uses wakame only, more cucumber and vinegar, reduced-sodium soy sauce and different dressing amounts; follow the written recipe.

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