This Japanese Seaweed Salad, also known as Wakame is rich, vibrant and flavorful with a bit of crunchy texture and a mildly sweet, tangy, and somewhat salty taste.
This Japanese-style Seaweed Salad is yet another Asian-inspired recipe that will transport you to a rich and flavorful experience for a cultured meal.
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What Does Japanese Seaweed Salad Taste Like?
Since it is made with Wakame, also known as edible dried seaweed, it comes as no surprise that the whole dish would have a strong flavor and texture.
With shallots and ginger in the mix, this salad would indeed be considered one of the most flavorful salad varieties as the sharp, sweet hint of shallots and the pungent and spicy taste of ginger clashes perfectly.
What Is Wakame?
Wakame is a type of edible seaweed that you can buy fresh or in a dried form. It is usually added to Asian soups, such as miso soup. In Japanese cuisine, seaweed salad is called Goma Wakame.
It is primarily made with edible seaweeds and can be seen being served in Japanese restaurants as appetizers before the main dishes are served mainly sushi, yakitori, and/or tempura.
Why Does This Recipe Work?
Here are some of the proof that this recipe is really a must-try:
- This might be the easiest yet flavorful salad you can ever make. The recipe comes together in no longer than 20 minutes without requiring you to put a lot of effort to perfect its taste and texture. It is a very natural good-tasting dish indeed.
- A versatile salad that you can enjoy with an array of different side dishes, or you can enjoy it as it is!
- Homemade is always fresher and tastes better than store-bought.
- This seaweed salad is a good option for vegetarians out there!
- This recipe is my go-to low-calorie salad bowl.
Ingredients
Dried Wakame. The primary ingredient of the recipe! Dried wakame will give this dish the subtle crunch, and flavorful taste that makes this recipe appetizing and wonderful.
Water. Dried wakame needs to be submerged in the water for a few minutes to rehydrate. It has to be a room temperature water.
Shallots. Shallots will serve as a seasoning for the recipe, brightening the flavor of the dish and giving off that subtle sweetness that easily blends with the seaweed.
Ginger. So as not to make this recipe boring with its constant flavors, ginger adds a pungent aroma and taste to the salad.
Green Onions. Green onions are milder than the other types of onion, which makes them an ideal addition to any salad recipe, especially this one. The green onion will add more crunch and taste to this dish.
Soy Sauce. Soy sauce make this salad palatable with its heightened flavor.
Toasted Sesame Oil. As a seaweed salad dressing, toasted sesame oil adds nutty and toasty flavor along with a good aroma to the salad.
Lemon Juice. Lemon juice adds a bright and tangy flavor to this salad, so don't forget to add some!
Toasted Sesame Seeds (optional): Small amount for topping.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Instead of using lemon juice, why not level up this recipe and use yuzu extract instead? Yuzu extract will add a slightly sweet, tangy, and grape-fruit-like flavor to the salad since it is like a mixture between orange and grapefruit.
- Adding chili paste or chili flakes gives heat to this salad recipe. If you are fond of hot and spicy dishes, you can freely do so!
- To add a more sweet, acidic, and tangy flavor to the salad, you may add Rice Vinegar to the mix or a bit of sugar.
- Add a pinch of salt just to balance all the flavor within the salad.
- You may add in this salad cucumber slices, radishes, carrots or chopped silken tofu.
- You can also use fresh wakame instead of dried if you like.
How To Make Japanese Seaweed Salad (Wakame)?
Rehydrate Wakame: Pour the water into a bowl, add the dried wakame (seaweed) and cover the bowl with plastic wrap for 11-15 minutes or until the seaweed absorbs the water.
Drain the Wakame very well: Now, Transfer it to a colander to drain off the excess water completely.
Mix with all the other ingredients: Put the rehydrated wakame in a large bowl and mix in all the other ingredients until combined; garnish with sesame seeds and serve or keep in the fridge.
Top Tips!
- Cut the wakame in a shorter length before adding it to the bowl of water. Wakame expands longer once soaked, so cutting it up shorter will be more convenient when you serve the salad.
- Don't worry if your wakame does not appear as green as you can see on the internet. It will turn a brighter shade of green once soaked!
- Make sure that the shallots, ginger, and green onions are minced or cut into small pieces so that they can give their most flavorful tastes to the recipe. It will also be more convenient for the appearance of the salad.
How To Serve
The flavorful taste of this Japanese Seaweed Salad would definitely be a good pair with the savory taste of Black Pepper Beef Stir Fry made with thinly sliced marinated beef.
Another Asian-inspired meal will be made when you serve this salad with delicious Stir-fried Noodles with Veggies.
How To Store
This Wakame salad will last up to three days in the fridge if stored in an airtight container. I don't recommend freezing this salad as it will just ruin the quality of the wakame.
Recipe FAQs
Seaweed salad is generally vegan. It has no animal products or by-products in it, which makes this dish a safe vegan-friendly dish!
If we are speaking about edible seaweed, yes, it is indeed a vegetable of the sea that both ocean life and humans may enjoy.
You can find wakame seaweed in Japanese grocery stores, Asian markets or Amazon.
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Recipe Card
Japanese Seaweed Salad (Wakame)
Ingredients
- 35 g dried wakame , chopped
- 600 ml water , at room temperature
- 1 shallot , minced
- 1 knob ginger , grated
- 2 stalks green onions , sliced
- 2 tablespoon soy sauce
- 2 tablespoon toasted sesame oil
- 1 tablespoon lemon juice
- 1 teaspoon sesame seeds , optional
Instructions
- Pour the water into a bowl, add the dried seaweed (Wakame) and cover the bowl with plastic wrap for 10-15 minutes or until the seaweed absorbs the water.35 g dried wakame, 600 ml water
- Now, drain off the excess water completely.
- Mix in all the other ingredients until combined; garnish with sesame seeds and serve or keep in the fridge.1 shallot, 1 knob ginger, 2 stalks green onions, 2 tablespoon soy sauce, 2 tablespoon toasted sesame oil, 1 tablespoon lemon juice, 1 teaspoon sesame seeds
Notes
- Cut the Wakame in a shorter length before adding it to the bowl of water. It expands longer once soaked, so cutting it up shorter will be more convenient when you serve the salad.
- Don't worry if your Wakame does not appear as green as you can see on the internet. It will turn a brighter shade of green once soaked!
- Make sure that the shallots, ginger, and green onions are minced so that they can give their most flavorful tastes to the recipe. It will also be more convenient for the appearance of the salad.
Variations
- Instead of using lemon juice, why not level up this recipe and use yuzu extract instead? Yuzu extract will add a slightly sweet, tangy, and grape-fruit-like flavor to the salad since it is like a mixture between orange and grapefruit.
- Adding chili paste or chili flakes gives heat to this salad recipe. If you are fond of hot and spicy dishes, you can freely do so!
- To add a more sweet, acidic, and tangy flavor to the salad, you may add Rice Vinegar to the mix!
- Add a pinch of salt just to balance all the flavor within the salad.
Olivia
Can't wait to try this recipe. Thanks!
Caroline
Looks delicious as a side dish with Sushi rolls.