Homemade Seaweed Salad Recipe
Did you know that you don't even need to go to a Japanese spot to get a seaweed salad that is just as tasty? 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. According to Vice, the exact origin of the seaweed salad is not entirely known, but it likely started being served at Japanese restaurants ... in Europe. Another plus? It's full of fiber, protein, vitamins, and minerals.
Maren Epstein is the mastermind behind this particular spin on the seaweed salad. She shares that she loves it because of "how healthy it is. I really eat sea vegetables for their mineral content! It's also mild in taste, which makes it more palatable for Western palates," she shares. And we couldn't have described it any better ourselves! Keep scrolling to find out how to throw together this delightful side dish, which is perfect for hosting guests or making a quick and healthy side for the family at home.
Gather the ingredients
Preparation for a meal begins with a grocery list. Luckily for this recipe, you will not need a ton of items, but there are definitely a few that you probably don't have at home. You'll need dried wakame, dried arame, Nama Shoyu soy sauce, ume plum sugar, toasted sesame oil, and ginger juice. In addition, grab some sesame seeds for seasoning, raw sugar, cucumber, carrot, and an avocado. Now it's time to begin!
Soak the seaweed
For the first step in the process, you will want to grab your wakame and arame and put it in a bowl. Fill the bowl with water, and let the wakame and arame soak for about 20 minutes. Once the seaweed has been rehydrated, it's time to place it in a strainer and rinse it with water. You can also squeeze out the excess water to speed up the process. Once that is done, set it to the side and move on.
Combining the sauces
Now, it's time to get a jar with a lid. Combine the soy sauce, ume plum vinegar, sesame oil, ginger juice, sesame seeds, and raw sugar. Close the jar with all the ingredients inside, and give it a few good shakes to combine everything together. That's easier than mixing in a bowl, right? Then, you'll want to get out a small serving bowl and toss the wakame and arame. At this time, you will also add the cucumbers and carrots, both of which should be sliced and julienned (cut thin and lengthwise).
The last step
Once all of the veggies are added to the bowl, pour in the dressing, and toss everything together. You can plate and serve this salad however you would like. Feel free to garnish the salad with extra sesame seeds and sliced avocado. "I like serving this salad alongside other traditional Japanese dishes like miso eggplant or cucumber rolls," Epstein shares. Leftovers will be good for around five days in the fridge (if you have any).
- 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
- 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.
- 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.
- 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.
- Serve and enjoy!
| Calories per Serving | 350 |
| Total Fat | 31.3 g |
| Saturated Fat | 4.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 16.0 g |
| Dietary Fiber | 4.7 g |
| Total Sugars | 3.5 g |
| Sodium | 945.2 mg |
| Protein | 5.5 g |
