This tangy seaweed salad is delicious and nutritious! Packed with vitamins and minerals, this recipe is full of Asian-inspired flavors. Miso paste and soy sauce create a savory dressing for crunchy seaweed. Aside from being super tasty, this seaweed salad is easy to make and comes together in under 10 minutes.
What Makes This Recipe So Good
- It’s super versatile! You have the option to add carrots, edamame, or cilantro for extra flavor. You could also serve it over mixed greens for a bigger, more filling salad. Make a meal out of it, or simply enjoy it as a side dish – it’s entirely up to you!
- A few simple ingredients give it incredible flavor. A mix of miso paste, soy sauce, rice vinegar, and a touch of ginger create the most flavorful dressing for this seaweed salad.
- It’s so healthy for you! Seaweed contains a ton of vitamins, minerals, and antioxidants. So not only does this salad taste good, but it’s good for you too.
Dried Seaweed – Easier to acquire than fresh seaweed, dried seaweed requires just a few minutes to rehydrate before it’s ready to use. I found that a mix of dried mekabu seaweed and hijaki seaweed worked best for this salad. Though these can be hard to hunt down depending on where you live. I recommend picking up and using whatever seaweed you can find and like in this seaweed salad. If you’re having trouble finding dried seaweed at your local grocery store, check the Asian food aisle. And if you have an Asian market near you, I highly recommend you make a trip there for some dried seaweed!
Ginger – Just a little goes a long way in this seaweed salad! Fresh ginger gives this dish a subtle spice. If you don’t have fresh ginger, you can use 1/8 teaspoon of dried ginger instead.
- Feel free to use whatever dried seaweed you’d like in this salad! There is a large variety of seaweed out there, and you might prefer the taste and texture of one kind over another. Regardless of the type of seaweed you use, follow the below instructions of rehydrating then using it in this recipe.
- If you have extra time, allow the seaweed salad to chill in the fridge for 30 minutes to an hour before serving. Though it doesn’t need to be refrigerated, seaweed salad is traditionally served chilled. Letting it sit in the fridge will also help the flavors develop.
- Rinse your seaweed with fresh water once you’ve rehydrated it. Since dried seaweed is, well, dried – rinsing it well will give it that fresh flavor back!
Other Easy Salad Recipes
- 4 ounces dried seaweed see Notes
- 1 tablespoon miso paste
- 3 tablespoons soy sauce see Notes
- 3 tablespoons rice vinegar see Notes
- 1 teaspoon ginger grated
- 1 tablespoon sesame seeds
- Large bowl
- Small bowl
- Soak the dried seaweed in cold water for 5 minutes. Drain and rinse the seaweed, then add to a large bowl.
- In a small bowl, mix together the miso paste, soy sauce, rice wine vinegar, sesame oil and grated ginger.
- Add the soy sauce mixture to the seaweed salad and toss to coat, then sprinkle with sesame seeds.
- Dried Seaweed: I used a combination of dried mekabu seaweed and hijaki seaweed in this salad, though you can use any variety of dried seaweed you’d like.
- Make it Paleo: To make this recipe paleo, use coconut aminos instead of soy sauce.
- Rice Vinegar: If you don’t have rice vinegar, you could use white vinegar instead.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.