Salads - Seaweed Salad Recipe

Author: Gary Fults  

My version makes a fine vegetarian meal, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds. Once soaked and drained, the seaweed is tossed with a simple traditional dressing of sesame oil with ginger and soy.

Seaweed Salad

Seaweed Salad
Seaweed Salad. Wakame, a dark green, leafy seaweed is the most common type used for this salad. Mild-tasting arame and hijiki are also good choices. They can be bought at Asian grocery stores.
Provided by: SOSCuisine
Total time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 9
  • 28 g dried seaweed (Wakame type)
  • 1 shallots
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp mirin (sweet rice wine)
  • 1 tbsp sesame seed oil
  • 1 pinch cayenne pepper
  • 1 tsp gingerroot
  • 1/2 tbsp sesame seeds
  • Calories: 120 calories/serving
  • Fat: 7 grams
How to cook:
  1. Rinse the seaweed then put it in a bowl and soak it in at least 5 times its volume of water.
  2. Let rest about 10 min, until re-hydrated and tender.
  3. Meanwhile, combine the remaining ingredients in a salad bowl, except the sesame seeds.
  4. Drain and gently squeeze the seaweed to remove excess water.
  5. Chop or cut up, using scissors, then add to the salad bowl.
  6. Toss, taste and add more seasoning if necessary.
  7. Garnish with the optional sesame seeds then serve.
Notes: HOW TO MAKE STUPIDLY DELICIOUS ONION AND WAKAME, Learn how to make Super Easy but Stupidly Delicious Onion and Wakame salad. Thank you Duration: 5:14


Duration: 6:59

How to Make Seaweed Salad (Wakame Salad)

Ingredients: (Servings: 1-2)*Wakame: 20 g or .7 oz (dried)Agar Strips (Kanten): 5 g or .18 oz Duration: 4:15

Wakame Seaweed & Cucumber Salad Recipe

See how to make your own seaweed salad like you find in Japanese sushi restaurants. This Duration: 5:48

Seaweed Salad Recipe

Seaweed Salad Recipe
Dried seaweed transformed into a flavorful salad.
Provided by: Chichi Wang
Total time: 20 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 6
  • Handful of dried seaweed, enough for 2 cups when rehydrated
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons toasted sesame seeds
  • Calories: 30 kcal
  • Carbohydrate: 1 g
  • Cholesterol: 0 mg
  • Fiber: 0 g
  • Protein: 0 g
  • Saturated Fat: 0 g
  • Sodium: 134 mg
  • Sugar: 0 g
  • Fat: 3 g
  • Serving Size: four as an appetizer
  • Unsaturated Fat: 0 g
How to cook:
  1. To rehydrate seaweed, place seaweed in a large bowl filled with water. Let soak for 10 to 15 minutes, or until seaweed is supple. Working by handfuls, squeeze seaweed of residual water.
  2. Place seaweed on cutting board and chop into rough 1/2-inch slices. Dress seaweed in vinegar, oil, salt, and sugar. Adjust seasonings to taste, depending on how tangy you like your seaweed. Sprinkle with sesame seeds and serve cold or at room temperature. Leftover seaweed may be kept in refrigerator for up to 4 days.
Notes: Seaweed Salad Recipe, When translated literally, seaweed salad is Kaisou Sarada (海藻サラダ) in Japanese; however, this refers to any salad with

Homemade Seaweed Salad Recipe

Homemade Seaweed Salad Recipe
If you love this unique dish, you can make it in your own home, and the best part is that it doesn't take a lot of time or prep work.
Provided by: Maren Epstein,Tasting Table Staff
Total time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Asian
Number of ingredients: 11
  • ½ cup wakame, dried
  • 1 cup arame, dried
  • 1 ½ tablespoon Nama Shoyu soy sauce
  • 1 tablespoon ume plum vinegar
  • 3 tablespoons toasted sesame oil
  • ½ teaspoon ginger juice
  • 2 tablespoons sesame seeds, plus 1 tablespoon set aside for garnish
  • 1 teaspoon raw sugar
  • ½ cup cucumber, julienned
  • ⅓ cup carrot, julienned
  • ¼ avocado, sliced
  • Calories: 350 calories
  • Carbohydrate: 16 g carbohydrates
  • Cholesterol: 0 mg cholesterol
  • Fat: 31 g fat
  • Fiber: 5 g fiber
  • Protein: 6 g protein
  • Saturated Fat: 5 g saturated fat
  • Serving Size: 0 g
  • Sodium: 945 mg
  • Sugar: 3 g
  • Trans Fat: 0 g
How to cook:
  1. Soak wakame and arame in a bowl of water for 20 minutes. Once the seaweed has been rehydrated, place in a strainer and rinse with water. Squeeze out the excess.
  2. In a lidded jar, combine the soy sauce, ume plum vinegar, sesame oil, ginger juice, 2 tablespoons of the sesame seeds, and raw sugar. Close the jar and shake until well combined.
  3. In a small serving bowl, toss wakame, arame, cucumber, and carrots with all of the dressing. Garnish with the extra sesame seeds and sliced avocado.
  4. Serve and enjoy!
Notes: Asian Seaweed Salad (Paleo, Whole30, Keto, Vegan), How to Make Wakame Salad Recipe · Add dried wakame leaves to a large bowl, then pour in warm water to cover. · Make the dressing while the wakame

Seaweed Salad

Seaweed Salad
Seaweed comes in many forms, and is used extensively in Japanese cuisine. Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth. Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly. Two types that are commonly available are reddish-purple dulse and bright green wakame. Both simply need bathing in cold water for a few minutes to soften and ready them for use. Once soaked and drained, the seaweed is tossed with a simple traditional dressing of sesame oil with ginger and soy. My version makes a fine vegetarian meal, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds.
Provided by: David Tanis
Total time: 20 minutes
Yields: 4 servings
Cuisine: japanese
Number of ingredients: 19
  • 1 ounce dried red dulse seaweed
  • 1 ounce dried green wakame seaweed
  • 2 tablespoons rice-wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons grated ginger
  • 1/2 teaspoon wasabi powder
  • 2 teaspoons soy sauce
  • 1 tablespoon roasted sesame oil
  • Juice of 1 lime
  • Sea salt, to taste
  • 1 small carrot, peeled and sliced paper-thin
  • 4 red radishes, thinly sliced
  • 2 ounces daikon radish, peeled and thinly sliced
  • 1 small cucumber, peeled and thinly sliced
  • 1 firm-ripe avocado, sliced
  • 1 teaspoon toasted white sesame seeds
  • 1 teaspoon toasted black sesame seeds
  • 2 teaspoons toasted pumpkin seeds
  • 4 green onions, slivered
  • Calories: 170 calories
  • Unsaturated Fat: 10 grams
  • Carbohydrate: 15 grams
  • Fat: 12 grams
  • Fiber: 6 grams
  • Protein: 4 grams
  • Saturated Fat: 2 grams
  • Sodium: 463 milligrams
  • Sugar: 5 grams
  • Trans Fat: 0 grams
How to cook:
  1. Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
  2. To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
  3. Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.
  4. Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.
Notes: Wakame Seaweed Salad Recipe, Ingredients · Deselect All · 3/4 cup dried, cut wakame seaweed · 4 1/2 to 6 cups cold water, for soaking · 2 tablespoons rice wine vinegar · 2 tablespoons soy sauce.
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