Simple Seaweed Salad

By Kay Chun

Updated October 9, 2025

David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Ready In
20 min
Rating
4(10)
Comments
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Seaweed salad is traditionally enjoyed as an appetizer or side dish in Japanese cooking and can easily be prepared at home. Made most commonly with wakame, which is mildly briny with a soft and chewy texture, the seaweed is typically dressed in a sesame soy sauce, with some versions that add ponzu, garlic, ginger, scallions or grated carrots. This classic version is the perfect versatile accompaniment for roasted proteins like fish and chicken, and pairs particularly well with tofu and rice dishes. With just a handful of basic condiments, the salad comes together quickly and can be made a few hours ahead. 

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Ingredients

Yield:1½ cups

  • ½ cup wakame (dried seaweed)

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon mirin 

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon white miso

  • Salt and pepper

  • Toasted white sesame seeds or thinly sliced scallions (or a combination), for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 55 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 502 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine wakame with enough cold water to cover by 2 inches. Let stand until rehydrated and softened, about 10 minutes. Drain and squeeze well. Squeeze again between paper towels to remove the excess water. 

  2. Step 2

    Meanwhile, in a separate medium bowl, combine soy sauce, vinegar, mirin, oil and miso and whisk together until the miso dissolves. Season with salt and pepper. 

  3. Step 3

    Add wakame to the dressing, season with salt and pepper, and toss until evenly coated, breaking up any clumps. 

  4. Step 4

    Transfer to a serving bowl and top with sesame seeds or scallions (or a combination), if using. Serve at room temperature or chilled.

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Comments

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melissa

I love this and make it all the time. It’s become a lunch staple. So easy because all the measures are using the same tablespoon. I use coco aminos in place of the soy sauce and tahini in place of the miso (allergic to soy).

Laura in NJ

The description inspires me to make the dressing early and use it to marinate small cubes of tofu, then add the dressing and marinated tofu to the seaweed, and serve over rice. Now all I need to do is find a reliable source of wakame.

J

Made exactly as the recipe described - perfect way to use up pantry stuff and eat something super quickly! (This is quite possibly the first NYT recipe i made in far less time than the recipe mentioned) If you’re crazy like me and are eating this on its own for dinner - I would say it’s maybe 1 or 1.5 servings. One thing I will mention is I was left with a ton of dressing. I think the sauce can accommodate .75-1 full cup of dried wakame and still be really delicious.

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