Seaweed Salad
This seaweed salad is vibrant, delectable, and intensely flavored with sesame dressing. If you relish seaweed salads at Japanese eateries, consider this creative variation on the idea. Many pre-made seaweed salads are tinted with artificial colors, but this version gains its vivid hue from vegetables.
If you’re somewhat unfamiliar with seaweed, as I am, this salad serves as an excellent introduction. It features arame, which has a gentler and sweeter taste compared to other seaweed types. The crunchy textures of cabbage and bell pepper, along with soy sauce and ginger, contrast wonderfully with the seaweed.
This salad is an ideal method to include nutritious seaweed in your meals. Seaweed’s health benefits differ based on the specific type, but they are frequently a good source of fiber, iodine, potassium, and magnesium amongst others. I strive to consume a diverse array of whole foods, so seaweed is a welcomed addition.
Ingredients for Seaweed Salad
Arame
Arame seaweed, or sea vegetable, is a brown algae. It thrives along the coasts of Ise-Shima National Park in Japan and has been integral to Japanese cuisine for centuries. I ordered EDEN brand arame online through Amazon, which appears to be out of stock currently. Seek it in well-stocked grocery stores or Asian markets.
Cabbage
Crisp strands of cabbage provide a lot of colorful texture. I utilized green and purple kinds to make this recipe as vivid as possible for photographs, but either selection will perform well at home.
Bell Pepper
Sweet bell pepper is the ideal complement to this seaweed salad. Opt for red, orange, or yellow for this dish.
Cilantro and Green Onion
These herbs contribute additional fresh flavor. If you aren’t fond of cilantro, feel free to omit it.
Avocado
Creamy avocado provides the perfect contrast to the crunchy textures. Wait to incorporate avocado until you’re prepared to serve each bowl.
Sesame Dressing
This homemade sesame dressing ties everything together! It’s crafted with tamari (soy sauce), toasted sesame oil, and fresh lime juice.
How to Prepare Seaweed Salad
Seaweed salad is surprisingly simple to create, and you’ll find the complete recipe below. Arame necessitates a 5-to-10-minute soak in cool water. During this time, you can whisk the dressing and chop the vegetables.
Drain the arame, then gently squeeze out any leftover water. Return it to the bowl, add the prepared vegetables, pour in the entire batch of dressing, and mix everything together. How’s that for straightforward?
Set aside the avocado until just prior to serving as it browns over time. The recipe maintains well in the refrigerator for up to four days.
Watch How to Create Seaweed Salad
How to Present Seaweed Salad
This seaweed salad is a delightful and nutritious side dish. Pair it with Japanese meals and beyond throughout the year.
You can transform this salad into a complete meal by mixing in warmed shelled edamame, or topping it with Crispy Baked Tofu or cooked fish or shrimp, perhaps on a base of brown rice. You could even forgo the sesame dressing and substitute it for the kale in my Build-Your-Own Buddha Bowls.
Here are a few additional complementary serving suggestions:
Leftover Cabbage?
This recipe requires 1 1/2 cups of cabbage, which is less than one whole head. Remaining cabbage will stay fresh in the refrigerator, wrapped, for up to one week.
Here are a few ideas to utilize the leftover cabbage:
Kindly share how your recipe turns out in the comments! I cherish hearing from you and hope you savor this salad.
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Seaweed Salad
This seaweed salad recipe is vibrant, scrumptious, and intensely flavored with sesame dressing. The arame needs to soak for 5 to 10 minutes prior to using, allowing you to prepare the vegetables and dressing in that interval. Recipe yields 4 servings (1 ½ cups per serving for 6 cups total).
- Rinse the arame thoroughly in a fine sieve, then place it in a generously sized bowl. Fill the bowl with cool water and allow it to soak for 5 to 10 minutes, until nicely supple. Drain the arame in the sieve and carefully squeeze out any surplus water. Move the arame back to your empty bowl, which we’ll use for mixing.
- Incorporate the cabbage, bell pepper, green onion, and cilantro. Whisk the dressing again and pour it all over the salad. Gently toss until the salad is uniformly coated in the dressing.
- When it’s time to serve, distribute the seaweed into bowls and top with diced avocado. The salad will keep well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).
Nutrition
The details presented are an estimate provided by an online nutrition calculator. It should not replace professional nutritionist’s advice. See our full nutrition disclosure here.
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