This seaweed salad is colorful, delicious, and boldly flavored with a sesame dressing. If you enjoy seaweed salads at Japanese restaurants, try this fun addition. Many seaweed salads are colored with food dyes, but this one gets its vibrant color from the vegetables.
If you’re relatively new to seaweed, like me, this salad makes a great introduction. This recipe calls for arami, which has a milder, sweeter flavor than other types of seaweed. The crunchy texture of the cabbage and bell peppers, combined with the soy sauce and ginger, contrasts beautifully with the seaweed.
This salad is the perfect way to introduce nutritious seaweed into your diet. Nutritional benefits of seaweed These foods vary by variety, but they are often a good source of fiber, iodine, potassium, magnesium, etc. I try to eat a variety of whole foods, so seaweed is a welcome addition.
Seaweed Salad Ingredients
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Arame, or seaweed, is a type of brown algae. It grows off the shores of Ise-Shima National Park in Japan and has been a part of Japanese cuisine for centuries. I ordered EDEN Arame online through AmazonIt seems to be out of stock at the moment. Look for it in well-stocked grocery stores or Asian stores.
cabbage
Crunchy cabbage strands add lots of vibrant color. I used green and purple varieties to make this recipe as vibrant as possible for the photos, but either option will work well at home.
paprika
Bell peppers are the perfect addition to this seaweed salad. Choose red, orange or yellow for this salad.
Coriander and green onions
These herbs add a fresher flavor. If you don’t like cilantro, you can avoid it.
Avocado
Creamy avocado is the perfect combination for a crunchy texture. Wait until you’re ready to serve each dish before adding the avocado.
sesame sauce
This is homemade sesame sauce. It all comes together! It’s made with soy sauce, toasted sesame oil, and fresh lemon juice.
How to make seaweed salad
Seaweed salad is surprisingly easy to make, and you’ll find the full recipe below. It requires soaking the rice in cold water for 5 to 10 minutes. During this time, you can mix the sauce and chop the vegetables.
Drain the arami, then squeeze out the excess water. Return it to the pot, add the prepared vegetables, pour the full amount of sauce over it, and stir everything together. Easy?
Keep the avocados until just before serving because they will turn brown over time. The recipe can be refrigerated for up to four days.
Watch how to make seaweed salad
How to serve seaweed salad
This seaweed salad is a fun and nutritious side salad. You can serve it with Japanese and other dishes any time of the year.
You can turn this salad into a complete meal by topping it with: Baked crispy tofu Or prepared fish or shrimp, perhaps on a bed of brown riceYou can also skip the sesame sauce and serve it instead of the cabbage in my dish. Make your own Buddha bowls.
Here are some other supplemental submission options:
Leftover cabbage?
This recipe calls for 1 1/2 cups of cabbage, less than a whole head of cabbage. Leftover cabbage can be stored well in the refrigerator, wrapped, for up to one week.
Here are some ways to use the rest: cabbage:
Please let me know how your recipe turned out in the comments! I would love to hear from you and hope you enjoy this salad.
Seaweed salad
- author: Cookie and Kate
- Preparation time: 25 minutes
- Total time: 25 minutes
- fruit: 4 Shares 1S
- category: authority
- road: By hand
- kitchen: Inspired by Japan
- Diet: gluten free
This seaweed salad recipe is colorful, delicious, and boldly flavored with a sesame dressing. The arami should be soaked for 5 to 10 minutes before using, so you can prepare the vegetables and dressing during that time. Yields 4 servings (1 ½ cups per serving) (6 cups total)
size
ingredients
- 1 ounce Arame sea vegetables (about 1 ½ cups (dried)
- 1 ½ cups Purple or green cabbage, thinly sliced, coarsely chopped into pieces no longer than 3 inches long
- 1 Chopped red or orange pepper
- ½ cup Thinly sliced green onions, cut diagonally
- ¼ cup Finely chopped coriander
- 1 pack sesame sauce
- 1 Ripe avocado, cut into cubes
directions
- Wash the rice well in a fine sieve, then place it in a large bowl. Fill the bowl with cold water and leave to soak for 5 to 10 minutes, until it is very tender. Drain the rice in the sieve, and squeeze it gently to remove any excess water. Transfer the rice back to the empty bowl, which we will use as a mixing bowl.
- Add the cabbage, bell pepper, green onions, and cilantro. Whisk the dressing again and pour over the salad. Gently toss the ingredients until the salad is evenly coated with the dressing.
- When it’s time to serve, divide the seaweed into bowls and top with sliced avocado. The salad will keep well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).
▸ Nutrition information
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