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Korean seaweed salad in wood bowl with black chopsticks on the side.
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Korean Seaweed Salad

This cool Korean seaweed salad is uber healthy, quick to make, and HIGHLY ADDICTIVE. Make this all-time favorite, classic side dish quickly and easily from your pantry.
Course Side Dish
Cuisine Korean
Keyword easy vegan salad, paleo salad recipes, seaweed salad recipe
Calories 54kcal

Ingredients

  • 1 1/4 oz dried wakame seaweed or 4 c hydrated
  • 1/2 ea onion thinly sliced
  • 1/2 ea English cucumber thinly sliced
  • 1/2 c rice vinegar
  • 2 tsp soy sauce or liquid aminos or coconut aminos
  • 1 tsp pink Himalayan salt or 1/2 tsp kosher salt
  • 1/2 tsp sugar

Instructions

  • Pour boiling water over dried seaweed. Allow seaweed to rehydrate for at least 20 minutes or until the water reaches room temperature.
  • Drain and chop seaweed into approximately 1" pieces.
  • Toss seaweed with remaining ingredients. Season with additional salt if needed. Serve at room temperature or chilled.

Notes

  1. Cover seaweed with hot water to make it softer. Though you can just soak it in room temperature overnight. It will just be a little more crunchy. If you prefer the seaweed to silkier in texture, cook in boiling water on the stove for 2-3 minutes. 
  2. Save the seaweed water if desired for miso soup or other soup in place of water. 
  3. Rinse the onions in water to take away some of their raw bite.
  4. Optional garnish with sesame seeds for crunch and sesame oil for extra flavor. 
  5. Make ahead and keep for up to 3 days in the fridge, though it will start to discolor and become less green the longer it sits with the vinegar dressing. 

Nutrition

Calories: 54kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3081mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1.1mg | Calcium: 60mg | Iron: 1.3mg