Summer is here, and it’s the perfect time to refresh your salad game! Wakame seaweed, a type of Japanese kelp, is a nutritious and flavorful ingredient that can elevate any salad. With its rich umami taste and numerous health benefits, wakame seaweed is a great addition to many recipes. In this article, we’ll explore 20 refreshing wakame seaweed salad recipes that are perfect for the summer season.
From classic combinations with sesame dressing to spicy twists with chili oil, these salads offer something for everyone. Whether you’re looking for a light and refreshing side dish or a satisfying main course, our wakame seaweed salad recipes have got you covered.
Classic Wakame Seaweed Salad with Sesame Dressing
This Japanese-inspired salad is a perfect blend of textures and flavors, featuring wakame seaweed, crunchy vegetables, and a creamy sesame dressing. A great side dish or light lunch option.
Ingredients:
– 1 package dried wakame seaweed (about 1 cup)
– 2 cups water
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 cup thinly sliced red bell pepper
– 1 cup diced cucumber
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Reconstitute the wakame seaweed by soaking it in water for at least 4 hours or overnight.
2. Drain and rinse the seaweed, then cut into bite-sized pieces.
3. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, salt, and pepper to make the dressing.
4. Add the rehydrated wakame seaweed, red bell pepper, and cucumber to the dressing and toss until well combined.
5. Serve immediately, garnished with sesame seeds if desired.
Cooking Time: 10-15 minutes (including soaking time)
Spicy Wakame Seaweed Salad with Chili Oil
A zesty and refreshing salad that combines the nutty flavor of wakame seaweed with the spicy kick of chili oil. This quick and easy recipe is perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup wakame seaweed
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1/4 teaspoon red pepper flakes
– Salt, to taste
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– Chili oil, for serving
Instructions:
1. Rinse the wakame seaweed and drain well.
2. In a large bowl, whisk together rice vinegar, sesame oil, and red pepper flakes.
3. Add the wakame seaweed to the bowl and toss to combine.
4. Season with salt to taste.
5. Place mixed greens on individual plates or a serving platter.
6. Top with the wakame seaweed mixture.
7. Drizzle chili oil over the salad.
Cooking Time: 10 minutes
Wakame Seaweed and Cucumber Salad with Rice Vinegar
A refreshing Japanese-inspired salad that combines the nutty flavor of wakame seaweed with the crunch of cucumber, all tied together with a tangy rice vinegar dressing.
Ingredients:
– 1 cup dried wakame seaweed
– 2 cups water
– 2 medium cucumbers, thinly sliced
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– Salt and pepper to taste
– Optional: sesame seeds and chopped scallions for garnish
Instructions:
1. Reconstitute the wakame seaweed by soaking it in water for at least 4 hours or overnight.
2. Drain and rinse the seaweed, then set aside.
3. In a large bowl, combine the sliced cucumbers and reconstituted wakame seaweed.
4. In a small bowl, whisk together the rice vinegar, sugar, salt, and pepper to make the dressing.
5. Pour the dressing over the cucumber-seaweed mixture and toss to combine.
6. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 10 minutes (including soaking time)
Wakame Seaweed Salad with Avocado and Lime
This refreshing salad combines the nutty flavor of wakame seaweed with creamy avocado, zesty lime juice, and a hint of Asian-inspired spices. Perfect as a light lunch or dinner, it’s also an excellent side dish for sushi nights.
Ingredients:
– 1 package of dried wakame seaweed
– 2 ripe avocados, diced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Reconstitute the wakame seaweed according to package instructions.
2. In a large bowl, combine the rehydrated seaweed, diced avocado, chopped scallions, lime juice, soy sauce, and sesame oil.
3. Toss gently to combine and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (plus rehydration time for seaweed)
Wakame Seaweed and Edamame Salad with Soy Sauce
Discover the harmony of Asian flavors in this refreshing salad, featuring wakame seaweed and edamame. A perfect side dish or light meal.
Ingredients:
– 1 cup wakame seaweed, rinsed and drained
– 1 cup cooked edamame
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Rinse the wakame seaweed under cold running water, then drain well.
2. In a large bowl, combine the wakame seaweed and cooked edamame.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger.
4. Pour the dressing over the seaweed and edamame mixture; toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
Cooking Time: 10 minutes
Wakame Seaweed Salad with Ginger and Garlic
This refreshing salad combines the nutty flavor of wakame seaweed with the pungency of ginger and garlic, creating a perfect harmony of Asian-inspired flavors. Perfect as a side dish or light lunch.
Ingredients:
– 1/2 cup dried wakame seaweed
– 1/4 cup chopped fresh ginger
– 3 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped scallions or cilantro for garnish (optional)
Instructions:
1. Rinse the wakame seaweed in cold water, then soak it in water for at least 4 hours or overnight.
2. Drain and cut the rehydrated seaweed into small pieces.
3. In a blender or food processor, combine the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Blend until smooth.
4. In a large bowl, combine the wakame seaweed and ginger-garlic mixture.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions or cilantro, if desired.
7. Serve chilled.
Cooking Time: 10 minutes (soaking time not included)
Wakame Seaweed and Tofu Salad with Miso Dressing
A refreshing and nutritious salad that combines the umami flavor of wakame seaweed with the creaminess of tofu, all tied together with a savory miso dressing.
Ingredients:
– 1 cup firm tofu, drained and cut into small cubes
– 2 cups wakame seaweed, rehydrated and chopped
– 1/4 cup cucumber, sliced
– 1/4 cup carrot, peeled and grated
– 2 tablespoons miso paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine tofu, wakame seaweed, cucumber, and carrot.
2. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Wakame Seaweed Salad with Shredded Carrots and Sesame Seeds
This Japanese-inspired salad combines the nutty flavor of wakame seaweed with sweet shredded carrots, crunchy sesame seeds, and a hint of savory dressing.
Ingredients:
– 1 cup wakame seaweed sheets
– 2 medium carrots, peeled and shredded
– 1/4 cup sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Rinse the wakame seaweed sheets in cold water, then drain well.
2. In a large bowl, combine shredded carrots and wakame seaweed.
3. In a small bowl, whisk together soy sauce, rice vinegar, and honey until smooth.
4. Pour the dressing over the carrot-wakame mixture and toss to coat.
5. Sprinkle sesame seeds on top and toss gently to distribute evenly.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 10 minutes
Wakame Seaweed and Radish Salad with Ponzu Sauce
This refreshing salad combines the nutty flavor of wakame seaweed with the crunch of radishes, all tied together with a tangy ponzu sauce. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 cup wakame seaweed
– 2 medium radishes, thinly sliced
– 2 tablespoons ponzu sauce (see below for recipe)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Ponzu Sauce:
– 2 tablespoons freshly squeezed yuzu juice (or substitute with a mix of lemon and lime juice)
– 2 tablespoons soy sauce
– 2 tablespoons sake or dry white wine
– 1 tablespoon sugar
Instructions:
1. Rinse the wakame seaweed and soak it in cold water for at least 30 minutes. Drain and cut into bite-sized pieces.
2. In a large bowl, combine the sliced radishes and soaked wakame seaweed.
3. In a small bowl, whisk together ponzu sauce ingredients until smooth. Pour over the salad and toss to coat.
4. Season with soy sauce, rice vinegar, and sesame oil. Serve immediately.
Cooking Time: 15 minutes
Wakame Seaweed Salad with Kimchi and Gochujang
This vibrant salad combines the nutty flavor of wakame seaweed with the bold, spicy kick of kimchi and gochujang. A perfect blend of textures and flavors for a quick and easy snack or side dish.
Ingredients:
– 1 cup wakame seaweed
– 1/4 cup kimchi, chopped
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Rinse the wakame seaweed and soak in water for at least 30 minutes. Drain and cut into smaller pieces.
2. In a large bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Add the chopped kimchi, gochujang, and soaked wakame seaweed to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with thinly sliced scallions if desired.
Cooking Time: 10 minutes (including soaking time)
Wakame Seaweed and Mushroom Salad with Sesame Oil
Nourish your senses with this harmonious blend of earthy mushrooms, ocean-fresh wakame seaweed, and nutty sesame oil. This salad is a perfect representation of the balance between nature’s abundance and culinary creativity.
Ingredients:
– 1 cup mixed mushrooms (shimeji, cremini, shiitake), sliced
– 2 cups wakame seaweed, rinsed and drained
– 1/4 cup sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger.
2. Add the sliced mushrooms and wakame seaweed to the bowl. Toss until the seaweed is evenly coated with the marinade.
3. Let the mixture sit for at least 30 minutes, allowing the flavors to meld.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
6. Serve immediately.
Cooking Time: 30 minutes (marinating time) + serving
Wakame Seaweed Salad with Pickled Ginger and Wasabi
This refreshing salad combines the umami flavor of wakame seaweed with the tanginess of pickled ginger and a kick from wasabi. Perfect as an appetizer or side dish.
Ingredients:
– 1 package wakame seaweed
– 1/2 cup cucumber, thinly sliced
– 1/4 cup carrots, peeled and grated
– 1/4 cup red bell pepper, diced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1/4 teaspoon wasabi paste
– 1/4 cup pickled ginger, thinly sliced
– Salt and pepper to taste
Instructions:
1. Rinse wakame seaweed in cold water, then soak for at least 30 minutes or overnight.
2. Drain and cut wakame into bite-sized pieces.
3. In a large bowl, combine wakame, cucumber, carrots, and red bell pepper.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and wasabi paste.
5. Pour dressing over seaweed mixture and toss to coat.
6. Top with pickled ginger slices and serve.
Cooking Time: 15 minutes
Wakame Seaweed and Bell Pepper Salad with Citrus Dressing
This refreshing salad combines the nutty flavor of wakame seaweed with the crunch of bell peppers, all tied together with a zesty citrus dressing.
Ingredients:
– 1 cup wakame seaweed, rehydrated and chopped
– 2 large bell peppers (any color), sliced into strips
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the wakame seaweed and bell pepper strips.
2. In a small bowl, whisk together the orange juice, olive oil, and lemon juice to make the citrus dressing.
3. Pour the dressing over the seaweed and bell pepper mixture, and toss to coat.
4. Season with salt to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Wakame Seaweed Salad with Sprouts and Toasted Nori
This refreshing salad combines the nutty flavor of wakame seaweed with the crunch of sprouts and the savory taste of toasted nori. Perfect as a light lunch or as a side dish for your favorite Japanese-inspired meals.
Ingredients:
– 1 cup dried wakame seaweed
– 2 cups water
– 1/2 cup sprouted mung beans
– 1/4 cup toasted nori sheets, crushed
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Rinse the wakame seaweed and soak it in water for at least 30 minutes.
2. Drain the seaweed and cut it into small pieces.
3. In a large bowl, combine the soaked sprouts, toasted nori, soy sauce, rice vinegar, and sesame oil.
4. Add the wakame seaweed to the bowl and toss to combine.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 30 minutes (including soaking time)
Wakame Seaweed and Quinoa Salad with Lemon Vinaigrette
This refreshing salad combines the nutty flavor of quinoa with the umami taste of wakame seaweed, all tied together with a zesty lemon vinaigrette. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 package wakame seaweed, rehydrated and chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, chopped wakame seaweed, lemon juice, olive oil, and honey. Toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro leaves, if desired.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes (quinoa cooking time + prep)
Wakame Seaweed Salad with Sweet Corn and Cilantro
This refreshing salad combines the nutty flavor of wakame seaweed with sweet corn, crunchy cilantro, and a hint of Asian-inspired dressing. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup dried wakame seaweed
– 2 cups water
– 1 ear of sweet corn, cooked and diced
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Reconstitute the wakame seaweed by soaking it in water for at least 30 minutes.
2. Drain and rinse the seaweed, then chop it into small pieces.
3. In a large bowl, combine the chopped seaweed, diced sweet corn, and chopped cilantro.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and salt to taste.
5. Pour the dressing over the seaweed mixture and toss to coat.
6. Serve immediately.
Cooking Time: 30 minutes (including soaking time)
Wakame Seaweed and Zucchini Salad with Tahini Dressing
This refreshing salad combines the nutty flavor of wakame seaweed with the sweetness of zucchini, all tied together with a creamy tahini dressing. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup wakame seaweed sheets
– 2 medium zucchinis, sliced into thin rounds
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the wakame seaweed sheets in cold water, then drain well.
2. In a large bowl, combine the zucchini slices, wakame seaweed, and chopped parsley or cilantro (if using).
3. In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth.
4. Pour the dressing over the zucchini mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Wakame Seaweed Salad with Seaweed Medley and Soy Mirin Dressing
This refreshing salad combines the umami flavor of wakame seaweed with a medley of other seaweeds, all tied together by a sweet and savory soy mirin dressing. Perfect as a light and healthy side dish or added to sushi rolls for an extra burst of flavor.
Ingredients:
– 1 package Wakame seaweed
– 1/2 cup mixed seaweed (such as hijiki, kombu, and wakame)
– 2 tablespoons soy mirin dressing (see below for recipe)
– 1 tablespoon sesame oil
– Salt to taste
Soy Mirin Dressing:
– 2 tablespoons soy sauce
– 2 tablespoons mirin
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
Instructions:
1. Rinse the wakame seaweed and drain well.
2. Cut the mixed seaweed into small pieces and add to a bowl with the wakame.
3. In a separate bowl, whisk together the soy mirin dressing ingredients.
4. Pour the dressing over the seaweed mixture and toss to combine.
5. Add sesame oil and salt to taste, then serve.
Cooking Time: 10 minutes
Wakame Seaweed Salad with Grilled Shrimp and Lime
This refreshing salad combines the nutty flavor of wakame seaweed with succulent grilled shrimp, tangy lime juice, and crunchy vegetables. Perfect for a light and satisfying meal.
Ingredients:
– 1/2 cup wakame seaweed
– 1/4 cup cooked and chilled white rice
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush shrimp with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
3. In a large bowl, combine wakame seaweed, rice, and grilled shrimp.
4. Drizzle lime juice over the top and toss to combine.
5. Season with additional salt and pepper if desired.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
Wakame Seaweed Salad with Mango and Coconut Dressing
This refreshing salad combines the delicate flavor of wakame seaweed with the sweetness of mango and a hint of coconut, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 package Wakame seaweed
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 ripe mango, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons coconut oil
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Reconstitute the wakame seaweed according to package instructions.
2. In a large bowl, combine the mixed greens, mango, and cilantro.
3. Add the rehydrated wakame seaweed to the bowl and toss gently to combine.
4. In a small bowl, whisk together the coconut oil and lime juice until well combined.
5. Pour the dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 10 minutes
Summary
Beat the summer heat with these refreshing wakame seaweed salad recipes! From classic combinations to bold and spicy flavors, there’s something for everyone. Try the Classic Wakame Seaweed Salad with Sesame Dressing or spice things up with Chili Oil. Other highlights include Avocado and Lime, Edamame and Soy Sauce, and even Grilled Shrimp and Lime. With 20 unique recipes to choose from, you’ll never get bored of this nutritious and delicious side dish. Perfect for a light lunch or as a healthy snack on-the-go.
