Wakame seaweed salad
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
A star rating of 5 out of 5.15 ratingsRate
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This Japanese-style seaweed salad, made with on-trend dried wakame, is ready in 15 mins and full of nutritional benefits
Vegan
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Try our seaweed salad recipe, then check out our sashimi salad, miso soup and more Japanese recipes.
How to make the perfect wakame seaweed salad: cook's tips
- Add tofu for extra protein.
How to store wakame seaweed salad: keeps chilled in an airtight container for up to three days.
What are the nutritional benefits of seaweed salad?
This dish is packed with minerals, including iodine for thyroid support and potassium to help maintain healthy blood pressure. Learn more about the healthy benefits of seaweed on our sister brand, bbcgoodfood.com.
Wakame seaweed salad recipe
Ingredients
Nutrition
-
20g dried wakame seaweed
-
2 tsp sesame oil
-
2 tsp light soy sauce
-
2 tsp rice vinegar
-
2 tsp mirin
-
½ tbsp sesame seeds
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2 spring onions
thinly sliced
-
100g cooked edamame
Nutrition: per serving
- kcal147
- fat7g
- saturates1g
- carbs8.9g
- sugars6g
- fibre9.3g
- protein7.1g
- salt1.5g
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Method
-
step 1
Tip the dried wakame into a bowl and cover with plenty of cold water. Leave to soak for 10 mins until rehydrated and tripled in size. Drain well.
-
step 2
Whisk the sesame oil, soy sauce, vinegar, mirin and sesame seeds together in a bowl, then add the drained wakame, along with the spring onions and edamame. Drizzle in the dressing and toss to coat, then serve. This salad gets better the longer you leave it, so if you have time, prepare it the day before and chill overnight for a deeper flavour.
Discover more vegetarian global recipes.
Authors
Anna GloverSenior food editor
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