Wakame Seaweed Salad Recipe
Wakame Seaweed Salad with Cucumber is a refreshing Japanese-inspired salad with soaked wakame, miso, tamari, sesame, lime, garlic and chili.
Servings: 4 servings
Calories: 35kcal
Equipment
- 1 mesh sieve
Ingredients
- ⅓ cup dried wakame seaweed
- 1 small cucumber
- 3 tablespoons fresh lime juice (about 1 lime)
- 1 large red chili pepper minced (or 2 minced Calabrian chili peppers)
- 1 tablespoon tamari or coconut aminos, or soy sauce
- 1 tablespoon rice vinegar
- 1 ½ tablespoons mirin or date sugar or maple syrup to taste
- 2 teaspoons mellow miso dissolved in 2 teaspoons water
- 1 garlic clove pressed or grated
- ½ teaspoon grated ginger or pinch of ginger powder
- 2 teaspoons sesame seeds
- 1 ½ teaspoons toasted sesame oil optional
Instructions
- Prepare the cucumber: Use a vegetable peeler to slice the cucumber lengthwise into thin ribbons, or thinly slice crosswise with a sharp chef’s knife or mandoline. Pat dry with a clean kitchen towel or paper towels.
- Prepare the wakame: Place the dried wakame in a medium bowl and cover generously with cold water. Soak for 5–10 minutes, or until expanded and tender. Drain well, gently squeeze out excess water, and roughly chop if the pieces are large.
- Make the dressing: Mix the lime juice, red chili pepper, tamari, rice vinegar, mirin, dissolved miso, garlic, ginger, sesame seeds, and toasted sesame oil (if using) in a medium bowl. Add water as needed until the desired flavor.
- Combine for serving: Transfer the cucumber, seaweed, and dressing to a large bowl. Toss well to incorporate the dressing into the cucumber and seaweed.
Video
Notes
- Do not oversoak the seaweed. They should be slightly al dente.
-
Nutrition
Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 290mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 1mg
