Seaweed Salad
Seaweed salad is a great accompaniment to fish dishes, especially raw fish (as in sushi). The crunch and saltiness of seaweed is something you will crave over and over again, and this version is seasoned to really capture that rich, briny flavor, but with an added kick. If you’re looking for an even hotter dish, try adding a pinch of wasabi powder to this recipe to get a deeper, more pungent heat.
Serves 2
3 tablespoons (45 ml) rice vinegar
2 tablespoons (30 ml) coconut aminos
1 tablespoon (15 ml) sesame oil
3⁄4 teaspoon (20 ml) raw organic honey
1⁄4 teaspoon (20 ml) Sriracha sauce
1 teaspoon (5 ml) red pepper flakes
1 teaspoon (5 ml) freshly grated ginger
1⁄2 teaspoon (10 ml) minced garlic
1 ounce wakame seaweed
1 tablespoon (15 ml) white and black sesame seed mix, preferably toasted
- In a small sauce pot, combine all ingredients (except for the seaweed and sesame seeds). Heat over medium heat and whisk occasionally. Heat for about 5 minutes, so flavors are able to meld. Place in refrigerator to cool.
- Soak seaweed in warm water, making sure it is fully submerged, for about 6 minutes. Drain and rinse under cool water. Squeeze out any excess water. Cut into strips approximately 1⁄2" wide.
- Add seaweed to the gingery mixture and stir. Stir in sesame seeds and enjoy!
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Seaweed Salad is that briny, crunchy side you crave alongside sushi and raw fish — and this version brings a gingery kick to every slippery strand of wakame. Rice vinegar, coconut aminos, and sesame oil build a savory-sweet dressing, while red pepper flakes and Sriracha bring the heat. Toasted sesame seeds on top add the final nutty crunch.
Pro Tips
- Rehydrate the wakame in cool water and drain it thoroughly — excess water dilutes the dressing and waters down the briny flavor.
- Cool the cooked dressing completely before tossing it with the seaweed; warm dressing wilts the wakame and softens its signature crunch.
- Toast the sesame seeds in a dry pan until fragrant; it takes two minutes and deepens the nutty flavor noticeably.
- For deeper, more pungent heat, dissolve a pinch of wasabi powder into the dressing instead of adding more Sriracha.
- The salad keeps for 2 to 3 days in the fridge and actually tastes better on day two, once the seaweed has soaked up the ginger and sesame.
Frequently Asked Questions
Where do I buy wakame seaweed?
Dried wakame is sold in Asian grocery stores and the international aisle of most large supermarkets. It expands dramatically when rehydrated, so a small bag goes a long way.
Is Seaweed Salad paleo?
Yes — this version uses coconut aminos instead of soy sauce and a touch of raw honey instead of refined sugar. It's a paleo-friendly take on the sushi-bar classic.
Can I add vegetables to it?
Thinly sliced cucumber, shredded carrot, and radish all add crunch and stretch the salad further. Add them just before serving so they stay crisp.
How long does it keep in the fridge?
Store it in a sealed container for up to 3 days. The flavor deepens as it sits, though the seaweed softens slightly — give it a good toss before serving.
Recipe Card
Ingredients
Method
- In a small sauce pot, combine all ingredients (except for the seaweed and sesame seeds).
- Heat over medium heat and whisk occasionally.
- Heat for about 5 minutes, so flavors are able to meld.
- Place in refrigerator to cool.
- Add seaweed to the gingery mixture and stir.
- Stir in sesame seeds and enjoy!
