Seaweed Salad

Name: Seaweed Salad
Prep time: 15 min
Cook time: 8 min
Yield: 2 to 3 servings
Cuisine: Japanese Menu
Ingredients: Wakame Seaweed — 15 g; Daikon Radish — To taste; Carrot — To taste; Heirloom Tomato — ½; Edamame — ½ cup; Corn — ½ cup; Baby Arugula — 1 cup; Sugar — 1½ tbsp; Rice Vinegar — 1 tbsp; Soy Sauce — 1½ tbsp; Toasted Sesame Oil — To taste; White Sesame Seeds — 1 tbsp

This vibrant wakame seaweed salad is a light, refreshing, and incredibly simple dish that perfectly balances salty, sweet, and tangy flavours in every bite. With a delightful textural contrast from crunchy daikon, carrots, and sweet corn combined with the chewy, nutrient-packed seaweed, this beautiful, flavour-filled salad is an effortless way to brighten up any meal and bring a touch of authentic Japanese freshness to your table.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 8 minutes

Servings: 2 to 3

Notes:

Rehydrating the wakame seaweed in boiling water for just five to eight minutes causes it to expand significantly; remember that 15g of dried seaweed is more than enough for two generous servings.

The soaking liquid from the seaweed is packed with umami and should not be discarded; it can be used as a light, flavourful stock for other dishes like soups or stews.

While cherry tomatoes are traditional, feel free to use heirloom tomatoes for a more vibrant, sweet, and nuanced flavour profile that complements the salty seaweed beautifully.

Baby arugula adds a lovely peppery bite, but you can easily substitute it with any variety of fresh greens or sprouts if preferred, making this recipe highly adaptable to what you have available.

For the best results, whisk the dressing ingredients thoroughly to ensure the sugar and soy sauce are fully emulsified, and drizzle over the salad just before serving to maintain the freshness and crunch of the vegetables.

Rehydrate Seaweed
Boil water, add the dried wakame, turn off the heat, and soak for 5 to 8 minutes, then drain, rinse with cold water, and chop roughly.

Prepare Vegetables
Peel and thinly slice the daikon radish and carrots, and dice the tomatoes into bite-sized pieces.

Whisk Dressing
Combine sugar, rice vinegar, soy sauce, toasted sesame oil, and white sesame seeds in a jar or small bowl and shake or whisk vigorously to combine.

Assemble Salad
In a large mixing bowl, combine the chopped wakame, edamame, corn, tomatoes, and baby arugula, then pour half of the dressing over the top and toss gently to coat.

Plate and Serve
Arrange the salad on a plate, top with additional daikon and carrot slices, sprinkle with extra sesame seeds, and drizzle with the remaining dressing before serving.