Experience the refreshing and authentic Hiyashi Wakame Seaweed Salad! As someone who values simplicity and flavor, I’m thrilled to share this recipe with you. This salad combines the goodness of wakame seaweed with a sweet, tangy, and slightly spicy dressing, offering a delightful and healthy addition to your meals.
Table of Contents
Why I Love This Recipe
This Japanese-inspired Hiyashi Wakame Seaweed Salad is a chilled side dish that embodies simplicity and healthiness. Made with a mix of dried seaweed, freshly grated ginger, sweetener, soy sauce, rice vinegar, and a touch of togarashi, it’s a refreshing and nutritious choice for those looking to elevate their dining experience.
This salad’s flavors are a delightful blend of umami and freshness, making it suitable for a light appetizer, a satisfying side, or even as a vibrant addition to your seafood-centered meal. Just like our Japanese Cucumber Salad and Tako Su, it’s an easy and delicious way to embrace the simplicity of Japanese cuisine while savoring a healthy, preservative-free option. Give it a try and discover the joy of Hiyashi Wakame Seaweed Salad!
- Dried Seaweed – mix of Dried Seaweed that comes in a bag. Found at Japanese grocery stores.
- Ginger– freshly grated ginger.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Rice Vinegar – Rice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
- Salt – sea salt preferred.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- Toasted Sesame Seeds – optional garnish.
Step 1 Begin by rehydrating the dried seaweed mix in water for 5 minutes. Drain the water, squeeze out excess moisture, and place the seaweed in a serving bowl. Keep it refrigerated and covered until serving.
Step 2 Prepare the dressing by combining freshly grated ginger, sweetener, soy sauce, rice vinegar, salt, togarashi, and toasted sesame seeds.
Step 3 When ready to serve, mix the dressing well and pour it over the seaweed salad.
This seaweed salad is a perfect complement to a Japanese-style seafood-centered meal. To begin your dining experience, consider starting with a bowl of classic Clam Miso Soup, which sets the stage for a delightful seafood feast. For your main course, savor the flavors of Yellowtail Carpaccio Sashimi or Red Snapper Sashimi alongside a comforting bowl of your preferred rice. Alternatively, you can elevate your meal by pairing the salad with Hawaiian Style Ahi Poke served over a bowl of rice, creating a delectable and satisfying poke bowl that’s sure to become a favorite. And to round it all off, pair it with a warm cup of matcha tea or a Matcha Latte.
Frequently Asked Questions
Can I adjust the level of spiciness in the dressing?
Absolutely! If you want it spicier, simply add more togarashi to the dressing. Conversely, if you prefer a milder taste, use less togarashi.
Are there any specific health benefits associated with eating seaweed?
Certainly! Seaweed offers several specific health benefits when incorporated into your diet. It is a rich source of essential vitamins, including vitamin K and B, which play vital roles in various bodily functions. Additionally, seaweed is packed with essential minerals like zinc and iron, contributing to overall health. Its antioxidant content helps combat free radicals, supporting your body's defense against oxidative stress. Moreover, including seaweed in your diet may promote healthier skin and hair, contributing to a youthful and radiant appearance.
Can I make this salad in advance for a special occasion, or is it best served fresh?
Certainly! To do so, simply prepare all the salad ingredients and keep the dressing separately. When you're ready to serve, mix the dressing well and drizzle it over the salad.
To store leftovers, keep the dressed seaweed salad in an airtight container, maintaining freshness for about 3-5 days. If the dressing is stored separately, it can be refrigerated in an airtight container for 14-21 days.
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Watch How To Make It
Hiyashi Wakame Seaweed Salad
- Gather all the ingredients.
- Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 5 minutes.
- Grate ginger with a grater.
- In a mixing bowl, combine the grated ginger, sweetener, soy sauce, rice vinegar, salt, togarashi and toasted sesame seeds.
- After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, transfer to serving bowl and keep refrigerated until ready to serve. Before serving, mix dressing very well and drizzle on top of seaweed.