5 from 3 votes
Easy Wakame Salad Recipe (Seaweed with Yuzu Dressing)
Heavenly vegan wakame salad with simple natural seasonings. It’s super nourishing as a side or as part of a well-balanced rice bowl.
Prep Time
4 mins
Cook Time
3 mins
Soaking time
5 mins
Total Time
12 mins
Servings:
2
cups
Calories:
113 kcal
Course:
Salad
Cuisine:
Japanese
Ingredients
- ⅓ cup dried wakame
- 2 cups water boiling
- 1 tablespoon sesame oil toasted
- ¼ cup shallot or red onion, minced
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon ichimi togarashi or gochugaru (optional)
- 2 scallions thinly sliced
- 1 ½ teaspoon sugar optional
- 2 teaspoons tamari
- 2 teaspoons yuzu juice or rice vinegar
Optional Garnishes:
- ½ teaspoon sesame seeds toasted
- 1 teaspoon furikake
- 1 scallion thinly sliced
Instructions
- Place the dried wakame in a heatproof bowl and pour the boiling water over it. Let it soak for 5 minutes, or until rehydrated and tender. Drain well, squeezing out excess water, and set aside.
- Heat the sesame oil in a skillet over medium heat. Add the minced shallot, garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened. Remove from heat and let cool slightly.
- In a mixing bowl, combine the rehydrated wakame with the sautéed aromatics. Add the ichimi togarashi, sliced scallions, sugar (if using), tamari, and yuzu juice or rice vinegar. Toss until well mixed. Optionally chill the salad for 30 minutes until completely cool.
- Transfer the salad to an attractive serving dish. Garnish with toasted sesame seeds, furikake, or additional sliced scallions if desired.
Cup of Yum
Notes
- 🌊 Waka-Me Up Before You So-oak:
- 🌊
- Soak wakame in hot water for 5–7 minutes to rehydrate fully. Over-soaking can make it mushy, especially if it’s not super fresh.
- 🥢 Soy Story 2:
- 🥢
- Use gluten-free tamari if needed, or shoyu for a deeper umami punch. Regular soy sauce works too—just reduce the amount since it’s saltier.
- ❄️ Chilbo Baggins:
- ❄️
- Chill the salad for 30 minutes or longer to let the flavors intensify. This step is key for a more vibrant, satisfying salad.
Nutrition Information
Calories
113kcal
(6%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Sodium
358mg
(15%)
Potassium
194mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
332IU
(7%)
Vitamin C
8mg
(9%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 113
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 358mg | 15% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.