Escape the sweltering temperatures with this Refreshing Chilled Wakame Seaweed Salad, a vibrant, no-cook dish that brings a burst of Japanese-inspired umami to your summer table. As global temperatures rise, this salad stands out as the ultimate heat-relief recipe, combining the mineral-rich texture of succulent wakame with the sharp, revitalizing crunch of raw onions. The secret to a professional-grade seaweed salad lies in the rehydration balance and the zesty lemon-soy dressing, which creates a sophisticated harmony of sweet, sour, and savory notes without the need for heavy oils. Naturally vegan and incredibly low in calories, this 10-minute appetizer is perfect for those seeking a detoxifying, light meal that requires zero time over a hot stove. Whether served as a crisp side for grilled fish or enjoyed as a standalone healthy snack, mastering this chilling technique ensures a palate-cleansing experience that will keep you cool all summer long.
Chilled Wakame Seaweed Salad
Equipment
- Mixing bowl
- Strainer
- Food storage container
Ingredients
- 20 g dried wakame seaweed
- ½ onion
- 1 tsp toasted sesame seeds
- 1 ½ tbsp low-sodium soy sauce (You can also use regular soy sauce, but adjust the amount slightly to avoid it becoming too salty.)
- 1 ½ tbsp sugar
- 2 tbsp lemon juice
- 1 tsp sesame oil
Instructions
- Thinly slice theonion and soak it in a bowl of cold water with ice cubes. Stir gently and letit sit for 30 minutes to reduce the sharpness of the onion.
- While the onion is soaking, prepare the wakame. Place it in a bowl and pour in hot water to rehydrate. Soak for 1–2 minutes until fully expanded.
- Drain the wakame and squeeze out any excess water. Then place it in a bowl of ice water to cool down quickly. Stir gently to help lower the temperature.
- Once chilled, drain the wakame again thoroughly.
- Now it's time to season. In a mixing bowl, combine the soaked onion, 1½ tbsp low-sodium soy sauce, 2 tbsp lemon juice, 1 tbsp sugar, 1 tsp sesame oil, and 1 tsp sesame seeds. Mix everything well until evenly coated.
- Transfer the seaweedsalad to a glass container. Cover with plastic wrap, seal with a lid, give it agentle shake, and refrigerate for 1 hour to let the flavors develop.
- After an hour, servethe desired portion and enjoy!
Video
Cooking & Storage Tips
- Soaking the onion in ice water helps mellow its pungency and removes the harsh, spicy flavor, making it milder and more enjoyable in cold dishes.
- Feel free to adjust the seasoning to your taste. The finished salad can be stored in the refrigerator for up to 3 days—best enjoyed fresh!
Tools & equipment you may need
Food Storage Container
Last Updated on 2026-04-23