This Miso Seaweed Salad is a delicious Japanese side dish – it’s salty-sweet, fragrant and super healthy!

Seaweed salad topped with sesame seeds in three small blue bowls against a marble background with a pair of red chopsticks stuck in one of the bowls

What type of seaweed should you use to make seaweed salad?

The type of seaweed you should use to make this seaweed salad is dried wakame.

Dried wakame needs to be rehydrated before it can be used in salads.

What is wakame?

Wakame is a type of seaweed commonly used in Japanese cuisine, especially in salads and soups such as miso soup.

Where can you buy wakame?

You can buy it dried in local health stores, the Asian section of most supermarkets and in Asian supermarkets.

Seaweed salad topped with sesame seeds in three small blue bowls against a marble background

Why you’ll love this Miso Seaweed Salad:

  • it’s full of flavour
  • it’s easy to make
  • it can be made ahead
  • it’s healthy and nutritious
  • it’s vegan and gluten-free
  • it’s refined sugar free
  • it makes a great side for Japanese dishes!

How to make this Miso Seaweed Salad

Scroll down to the bottom of the post for the full recipe.

  • Place dried wakame in a bowl.

Dried wakame seaweed in a glass bowl against a marble background

  • Soak in water until it expands and becomes soft.

Tip: It’s best to follow the instructions on the packet for how long this will take, but it shouldn’t take longer than a few minutes.

Wakame seaweed soaking in water in a glass bowl against a marble background

  • Drain and cut the wakame into smaller pieces if necessary (this step won’t be necessary if you buy wakame ‘flakes’).

Soaked wakame seaweed in a glass bowl against a marble background

  • Add the miso, vinegar, agave syrup and sesame seeds and mix well.

Miso seaweed salad in a glass bowl against a marble background

How long does this Miso Seaweed Salad keep for?

This seaweed salad keeps covered in the fridge for a few days and is great as a cold side dish, which makes it handy for preparing ahead.

Seaweed salad topped with sesame seeds in three small blue bowls against a marble background

Dishes that go well with this Miso Seaweed Salad:

Seaweed salad topped with sesame seeds in three small blue bowls against a marble background with a pair of red chopsticks stuck in one of the bowls

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Seaweed salad topped with sesame seeds in a small blue bowl against a marble background

Miso Seaweed Salad (Vegan + GF)

This Miso Seaweed Salad is a delicious Japanese side dish – it’s salty-sweet, fragrant and super healthy! Perfect for making ahead. 

Print Pin Rate

Course: Salad, Side Dish

Cuisine: Japanese

Keyword: japanese seaweed salad, japanese side dish, miso salad, seaweed salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Calories: 30kcal

Ingredients

  • 10 g (0.4 oz) dried wakame seaweed
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 1 tablespoon agave syrup (or sub any other sweetener)
  • 1 tablespoon sesame seeds , crushed

Instructions

  • Place the dried wakame in a bowl

  • Soak in water until it expands and becomes soft (it’s best to follow the instructions on the packet for how long this will take, but it shouldn’t take longer than a few minutes)

  • Drain away the water and cut the wakame into smaller pieces if necessary (this step won’t be necessary if you buy wakame ‘flakes’)

  • Add the miso, vinegar, agave syrup and sesame seeds and mix well

  • Either enjoy immediately or keep covered in the fridge for up to a few days

Nutrition Facts

Miso Seaweed Salad (Vegan + GF)

Amount Per Serving

Calories 30 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 31mg 1%

Potassium 9mg 0%

Total Carbohydrates 4g 1%

Sugars 3g

Calcium 2.3%

Iron 1.9%

* Percent Daily Values are based on a 2000 calorie diet.

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