Salads

Japanese Seaweed Salad

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 bag / s wakame, dried seaweed (each contains 56 grams)
  • 3 tablespoon vinegar, (sushi, rice)
  • 3 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon sugar
  • 1 clove garlic, pressed
  • 2 tablespoon coriander greens, finely chopped
  • 0.5 tablespoon ½ chili powder
  • 1 tablespoon sesame seeds
Japanese Seaweed Salad
Japanese Seaweed Salad

Instructions

  1. Pour hot water on the seaweed and let it steep for 10 minutes.
  2. Prepare the sauce:
  3. Mix all of the above ingredients (except for the seaweed and sesame seeds) in a small bowl until smooth. Season to taste with the chilli powder, depending on the degree of spiciness.
  4. Drain the seaweed and wring it out a little. Now simply fold the drained seaweed into the sauce and sprinkle with sesame seeds as you like. Let it steep for about 1 hour, preferably in the refrigerator.
  5. The wakame salad is also easy to freeze in portions.
  6. We always eat it with sushi (or now just because we`re addicted to it).
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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