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Dairy Free
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Sugar Free
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Vegetarian
Fresh Wakame Seaweed Salad with Crunchy Veggies
Bright flavors and crisp textures come together in this Wakame Seaweed Salad. Make this light, refreshing fruit-and-vegetable pairing perfect for lunch, side-dish season, or casual entertaining. Here’s why this salad earns a spot on our table:
Prep this simple wakame salad and serve it in minutes. That’s right, minutes. A quick and fresh salad like this pairs so well with grilled fish, rice bowls, and sushi.
What are the reasons you should make this delicious wakame salad recipe? I’m so glad you asked. This seaweed salad brings a bright, fresh flavor with minimal effort. A salad like this is perfect for busy weeknights or as a vibrant side dish at your next gathering.
The rehydrated wakame has a silky texture that pairs beautifully with the crunch of julienned carrots and cucumber. On top of that, these ingredients are tossed in a salad dressing that cannot compare. Mix up a sesame-soy dressing with just a touch of sweetness from honey and citrusy brightness from lemon juice!
Why You’ll Love This Recipe
- Fast & Fresh: Soak dried wakame in just 10–15 minutes, then toss with sliced carrot, English cucumber, and red onion.
- Flavor-Packed: A sesame-soy dressing adds savory depth with zesty brightness from lemon juice and rice vinegar.
- Vibrant Texture: Smooth seaweed meets crisp vegetables, garnished with chopped cilantro and nutty sesame seeds.
- Healthy & Handy: Loaded with vitamins, iodine, and nutrients, this make-ahead salad stays crisp in the fridge and keeps lunch boxes colorful.
Table of Contents
Key Ingredients
Dried wakame rehydrates into a silky, briny seaweed, an iodine-rich base for this seaweed salad recipe.
Fresh carrot adds natural sweetness and bright orange crunch.
English cucumber: Clean, crisp bites that balance the soft wakame.
Red onion adds sharp brightness and color.
Fresh cilantro adds that herby flavor that lifts every bite.
Sesame seeds: are a staple atop Asian dishes. They add nutty crunch and visual appeal.
Soy sauce: Umami-packed seasoning that anchors the dressing.
Rice vinegar adds a mild acidity that brightens without overpowering.
Sesame oil brings a warm, fragrant note.
Honey sweetens gently and naturally.
Lemon juice: Adds fresh zing and preserves crisp textures.
Find the full printable recipe with specific measurements below.
How to make Fresh Wakame Seaweed Salad
Step 1: Soak the wakame
Soak the dried wakame in cold water for about 10-15 minutes, until it softens and increases in volume. Drain the water and squeeze out any excess liquid.
Step 2: Make the dressing
In a small bowl, whisk together the soy sauce, oil, rice vinegar, honey, and lemon juice to make the dressing.
Step 3: Prep the vegetables
Peel the carrot and cut it into thin, matchstick-sized pieces (julienne). Cut the cucumber in the same way. Thinly slice the red onion. Chop the cilantro. Add all the ingredients to the bowl with wakame.
Step 4: Add dressing and toss
Pour the dressing over the salad and toss to coat everything evenly.
Step 5: Refrigerate and serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Expert Tips
- Use any extra sauce as a light dressing for greens or grain bowls.
- Let the salad rest so flavors meld—the longer it chills, the more balanced it tastes.
- Feel free to add some more crunch with roasted peanuts, almonds, or sunflower seeds.
- Add a spicy kick by mixing chili flakes into the dressing before tossing.
Recipe FAQs
Properly soaked and dried, wakame turns silky—never slimy.
Instead of cilantro, mix in chopped fresh parsley and combine with the salad ingredients. Parsley is a great alternative.
Refrigerate in an airtight container for up to 3 days. Shake before serving.
Use dried wakame to rehydrate. Frozen wakame will not work in this salad the same way dried seaweed will.
If you love seafood, these recipes from the blog are for you:
- Fish Tacos with an Easy Spicy Dipping Sauce are a staple in my household! We make them for nearly every outdoor occasion.
- Pair a Chili Garlic Shrimp Stir Fry with some leafy greens and you’ll have a delicious meal.
- Pan-Seared Halibut in Butter Garlic Sauce is an irresistible dish. Serve it with a tasty and fresh salsa.
Try these other salad recipes
If you tried this Wakame Seaweed Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Fresh Wakame Seaweed Salad with Crunchy Veggies
Ingredients
For the salad:
- 20 grams dried wakame (dried seaweed)
- 1 carrot
- 1 cucumber
- ½ red onion
- 2 Tbsp cilantro, chopped
- 1 Tbsp sesame seeds, for garnish
For the dressing:
- 1½ Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame seed oil
- 1 tsp honey
- 1 Tbsp lemon juice
Instructions
- Soak the dried wakame in cold water for about 10-15 minutes, until it softens and increases in volume. Drain the water and squeeze out any excess liquid.20 grams dried wakame
- In a small bowl, whisk together the soy sauce, oil, rice vinegar, honey, and lemon juice to make the dressing.1½ Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp sesame seed oil, 1 tsp honey, 1 Tbsp lemon juice
- Prepare the vegetables. Peel the carrot and cut it into thin, matchstick-sized pieces (julienne). Cut the cucumber in the same way. Thinly slice the red onion. Chop the cilantro. Add all the ingredients to the bowl with wakame.1 carrot, 1 cucumber, ½ red onion, 2 Tbsp cilantro,
- Pour the dressing over the salad and toss to coat everything evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Top with sesame seeds to serve.1 Tbsp sesame seeds,
Notes
- Feel free to add some more crunch with roasted peanuts, almonds, or sunflower seeds.