Seaweed Salad Recipe

Dried seaweed transformed into a flavorful salad.


Since seaweed is so naturally briny and subtly salty, there's no need to go overboard with the flavoring. Simply coat rehydrated seaweed in a mixture of sesame oil, rice vinegar, salt, and a bit of sugar, and garnish with sesame seeds. The oceanic qualities make it so distinctive and easy to prepare. Seaweed is naturally briny, already washed, and in its dried form can be rehydrated in water in a matter of minutes. What more could you ask of a plant?

Recipe Facts


Active: 10 mins
Total: 20 mins
Serves: 4 servings

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  • handful of dried seaweed, enough for 2 cups when rehydrated
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons toasted sesame seeds


  1. To rehydrate seaweed: Place seaweed in large bowl filled with water. Let soak for 10 to 15 minutes, or until seaweed is supple. Working by handfuls, squeeze seaweed of residual water.

  2. Place seaweed on cutting board and chop into rough 1⁄2 inch slices. Dress seaweed in oil, vinegar, salt, and sugar. Adjust seasonings to taste, depending on how tangy you like your seaweed. Sprinkle with sesame seeds and serve cold or at room temperature. Leftover seaweed may be kept in refrigerator for up to four days.

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