Published Oct. 9, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time20 minutesPrep Time5 minutesCook Time15 minutes
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Seaweed salad is traditionally enjoyed as an appetizer or side dish in Japanese cooking and can easily be prepared at home. Made most commonly with wakame, which is mildly briny with a soft and chewy texture, the seaweed is typically dressed in a sesame soy sauce, with some versions that add ponzu, garlic, ginger, scallions or grated carrots. This classic version is the perfect versatile accompaniment for roasted proteins like fish and c…
Published Oct. 9, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time20 minutesPrep Time5 minutesCook Time15 minutes
Rating(0)CommentsRead comments
Seaweed salad is traditionally enjoyed as an appetizer or side dish in Japanese cooking and can easily be prepared at home. Made most commonly with wakame, which is mildly briny with a soft and chewy texture, the seaweed is typically dressed in a sesame soy sauce, with some versions that add ponzu, garlic, ginger, scallions or grated carrots. This classic version is the perfect versatile accompaniment for roasted proteins like fish and chicken, and pairs particularly well with tofu and rice dishes. With just a handful of basic condiments, the salad comes together quickly and can be made a few hours ahead.
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Ingredients
Yield:4 servings
- ½ cup wakame (dried seaweed)
- 2tablespoons low-sodium soy sauce
- 1tablespoon unseasoned rice vinegar
- 1tablespoon mirin
- 1tablespoon toasted sesame oil
- 1tablespoon white miso
- Salt and pepper
- Toasted white sesame seeds or thinly sliced scallions (or a combination), for garnish (optional)
Nutritional analysis per serving (4 servings)
55 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step 1
In a medium bowl, combine wakame with enough cold water to cover by 2 inches. Let stand until rehydrated and softened, about 10 minutes. Drain and squeeze well. Squeeze again between paper towels to remove the excess water. 1.
Step 2
Meanwhile, in a separate medium bowl, combine soy sauce, vinegar, mirin, oil and miso and whisk together until the miso dissolves. Season with salt and pepper. 1.
Step 3
Add wakame to the dressing, season with salt and pepper, and toss until evenly coated, breaking up any clumps. 1.
Step 4
Transfer to a serving bowl and top with sesame seeds or scallions (or a combination), if using. Serve at room temperature or chilled.
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