Chilled Wakame Seaweed Salad
Looking for a refreshing summer side dish? This Chilled Wakame Seaweed Salad is light, tangy, and easy to prepare. With tender rehydrated wakame, crisp onion slices, and a zesty soy-lemon dressing, it’s the perfect cooling alternative to a heavy salad. Whether paired with grilled dishes, rice bowls, or served as a stand-alone appetizer, this recipe brings together simple ingredients and bold flavor. Ideal for hot days when your body craves something light yet satisfying. Make ahead and chill—it’s ready whenever you are!
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!
