Japanese Seaweed Salad
A light, umami-rich salad of tender seaweed dressed with a sweet-salty-tangy sauce. Ready in 10 minutes with no cooking—just mixing and marinating.
- Total time
- 15 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
Ingredients
- 2 cups dried seaweed (wakame), cut or broken into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds (white, black, or mixed)
Instructions
- 1
Fill a medium bowl with cold water and pour in the seaweed. Let it sit for 5 minutes until the seaweed expands and becomes tender, then drain in a fine-mesh strainer and squeeze gently to remove excess water.
- 2
Pour 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sugar into a separate small bowl.
- 3
Whisk the dressing ingredients together until the sugar dissolves and the mixture looks uniform, about 30 seconds.
- 4
Place the drained seaweed in a serving bowl and pour the dressing over it.
- 5
Stir the seaweed and dressing together until everything is evenly coated, about 1 minute.
- 6
Sprinkle 1 tablespoon sesame seeds over the top of the salad.
- 7
Let the salad sit at room temperature for at least 5 minutes before serving so the flavors blend together, or refrigerate for up to 2 hours.
Tools you’ll need
- medium mixing bowl
- fine-mesh strainer
- small mixing bowl
- whisk
- serving bowl or plate
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