Salads Vegetables

Seaweed Salad

Seaweed Salad

The addition of avocado to this dish is not traditional but adds a delicious contrast to the salad’s flavors and textures.

Makes 4 servings


  • 5 oz dried seaweed (such as wakame, sea lettuce, arame)
  • 1 ½ tablespoon tamari sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons sesame seeds, divided (half for garnishing)
  • 1 1/2 teaspoon sugar
  • 1/2 cup cucumber, thinly julienned (thin matchsticks)
  • Pinch red pepper flakes, or to taste
  • 1/2 avocado, sliced (optional)


  1. Soak seaweed in a bowl of water for 20 minutes. Once the seaweed has been rehydrated, strain and rinse with water, squeezing out the excess. Gather into a shallow mound and slice thinly.
  2. In a small bowl, combine the soy sauce, vinegar, sesame oil, ginger, 1 tablespoon of the sesame seeds, red pepper flakes and raw sugar. Whisk until well combined.
  3. In a serving bowl, toss seaweed and cucumber with the dressing. Chill and allow the flavors to combine and the cucumber to soften for about 1 hour or more.
  4. Serve, garnishing with the extra sesame seeds and sliced avocado, if desired.