How To Make Seaweed Salad - Japanese Restaurant Style

wakame seaweed

🥗Healthier: dried kelp

💰Cheaper: nori

Dried kelp is lower in calories, while nori is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is more economical.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder flavor, while white vinegar is cost-effective.

Soak wakame seaweed in water until rehydrated, about 10 minutes.

Drain and squeeze out excess water from the wakame.

Julienne cucumber and carrots into thin strips.

In a bowl, combine rice vinegar, soy sauce, sesame oil, and sugar; whisk until sugar dissolves.

Add the rehydrated wakame, cucumber, and carrots to the dressing; toss gently to combine.

Sprinkle sesame seeds, chopped green onions, and grated ginger over the salad.

Add chili flakes for heat, if desired; mix well before serving.

Cooking Techniques

Spice Level:

Allergens