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This wakame salad reminds me of my Korean childhood kitchen, where we used seaweed in everything from soups to salads. It’s crunchy, tangy, and full of umami flavor. Plus, it’s no-cook and comes together quickly- great for sushi night or a simple lunch.
If you like easy veggie sides, you’ll also enjoy my Korean cucumber salad and paleo Asian coleslaw. Both go well with rice, protein, or in lunch bowls.
What is Wakame Salad?
Wakame salad is a Japanese side dish made with soaked dried seaweed and a sesame dressing. It’s light, low in calories, and ready in just 10 minutes.
Why You’ll Love This Salad
Growing up in a Korean household, seaweed was part of our daily meals. My mom used it in soups, side dishes, or sprinkled it over rice. It always felt nourishing. This wakame salad brings that same comfort with clean flavors and a satisfying crunch.
Unlike sweet restaurant versions, this one has no added sugar. You get the pure taste of wakame balanced with nutty sesame oil and tangy vinegar. It’s fast, healthy, and deeply flavorful. A no-cook side dish that tastes just like a classic Japanese seaweed salad.
New to Korean or Japanese cooking? Check out my guide to essential Korean Paleo ingredients. Wakame is a staple in many Korean homes and often shows up in soups and simple sides.
Ingredients You’ll Need
- Dried cut wakame: This dried seaweed expands in warm water and becomes soft and tender. Chop larger leaves after soaking, if needed.
- Coconut aminos: A gluten-free soy sauce alternative that’s a bit sweet. You can use soy sauce or tamari if you prefer.
- Rice vinegar: Mild and slightly sweet, this brightens the dish without being sharp. Apple cider vinegar also works.
- Toasted sesame oil: Adds deep, nutty flavor. Make sure it’s toasted for the best taste.
- Ginger and garlic: These fresh ingredients give the dressing a zesty, savory base.
- Red pepper flakes: Add a little heat. Use more or less depending on your spice level.
- Green onion: Gives a fresh, mild bite. Slice thin for best texture.
- Sesame seeds: A crunchy topping that echoes the sesame oil flavor. Toast them if you like.
Watch a Short Video of This Recipe!
How to Make Wakame Salad
Step 1: Add the dried wakame to a bowl.
Step 2: Cover with warm water. Let it soak for 10 minutes. While soaking, make the dressing. Stir together coconut aminos, vinegar, sesame oil, ginger, garlic, pepper flakes, and sesame seeds.
Step 3: Drain the wakame in a fine strainer. Rinse under cold water, then squeeze out extra water with your hands. Place the wakame in a bowl. Add sliced green onions and pour on the dressing.
Step 4: Toss everything together. Serve right away or chill before serving. Sprinkle extra sesame seeds on top.
Tips to Avoid Slimy or Over-Salted Wakame
- Soak wakame for just 10 minutes
- Rinse well and squeeze dry
- Use pre-cut wakame to avoid long tangles
FAQs About Wakame Salad
It’s a dried seaweed used in Korean and Japanese dishes. Once soaked, it becomes tender and mildly salty.
Yes. It keeps in the fridge for 2–3 days. Stir before serving.
Yes. It has no sugar or grains and is low in carbs.
Wakame is best, but arame or hijiki can work. Just follow package soak times.
Have you made wakame salad before? Let me know in the comments how you like to serve it or if you made any swaps!
More Easy Asian-Inspired Recipes to Try
- Rice Paper Sushi Rolls
- Ground Beef Cabbage Stir Fry
- Easy Gluten-Free Asian Pork Meatballs
- Tuna Onigiri
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Asian Seaweed Salad (Paleo, Whole30, Keto, Vegan)
Video
Ingredients
- 1 oz cut dried wakame, about 1/2 cup + 1 tbsp, dry
- 3 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp grated ginger
- 1 garlic, minced
- 1/8 tsp red pepper flakes
- 1 tsp sesame seeds, plus more for garnish
- 1 green onion, thinly sliced
Instructions
- Add dried wakame to a large bowl, and add enough warm water to cover. Let this sit for 10 minutes while the seaweed plumps up and hydrates.
- Make the dressing while the wakame is soaking. Stir together coconut aminos, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds in a bowl. Set aside.
- Drain the wakame in a fine-mesh colander, and rinse under cold running water. Use your hands to squeeze out as much liquid as you can, and transfer to a bowl.
- Add green onion to wakame, then pour in the dressing. Toss together to coat evenly.
- You can enjoy immediately, or chill until ready to serve. Garnish with more sesame seeds just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love it!
Thank you!
Very good. I love the red pepper flakes. Adds just the right amount of heat.
Wakame is kelp