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Authentic Japanese Wakame Salad

A refreshing, umami-rich Japanese wakame seaweed salad with ginger, sesame oil and citrus that's ready in minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Vegetarian & Vegan Salads
Cuisine: Japanese
Calories: 53
Ingredients Equipment Method Notes

Ingredients
  

  • 35 g dried cut wakame
  • 600 ml room temperature water
  • 1 shallot, minced
  • 1 knob ginger, microplaned
  • 2 stalks green onions, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon yuzu extract/juice or lemon juice

Equipment

  • Large mixing bowl
  • Colander or strainer
  • Microplane grater

Method
 

  1. Place dried wakame in a large bowl and cover with room temperature water.
  2. Let seaweed reconstitute for about 10 minutes until fully expanded.
  3. Thoroughly drain excess water from the rehydrated wakame.
  4. Add minced shallot, microplaned ginger, and minced green onions.
  5. Pour in soy sauce, toasted sesame oil, and yuzu or lemon juice.
  6. Gently mix everything until evenly combined.
  7. Serve immediately or refrigerate for at least 6 hours for enhanced flavor.

Notes

  • For best flavor, make this salad ahead of time and let it marinate in the refrigerator.
  • Store in an airtight container for up to 3 days.
  • Add cucumber, sesame seeds, or a touch of chili oil for delicious variations.