Hiyashi Wakame Seaweed Salad

Hiyashi Wakame Seaweed Salad is a delicious side dish with wonderful taste and texture. It is made with healthy wakame seaweed mixed with a tangy, sweet and savory sauce. Best of all, it comes together in 5 minutes!

This seaweed salad can often be found in Japanese sushi restaurants as an appetizer or side dish. One of my favorite places that serves wakame seaweed salad happens to be the famous restaurant Nobu.

One bite and you will be hooked by the taste and texture of the delicious salad!

Japanese style healthy hiyashi wakame seaweed salad served in a glass bowl, side angle.

What is Hiyashi Wakame Seaweed Salad?

This Japanese seaweed salad is an inspiration from the popular sushi restaurant Nobu. It’s a dark green seaweed mixed with tangy, sweet and savory flavors. Very healthy and packed with nutrients. 

What are the instructions for making seaweed salad?

  • Soak the dried seaweed mix in water to let it rehydrate for 5 minutes. 
  • Drain the water and squeeze out any excess water. 
  • If using monkfruit erythritol blend, follow directions for boiling. 
  • If using a traditional sweetener like sugar, you can just combine all the salad dressing ingredients into a bowl and mix, no need to boil it down. 
  • Pour sauce onto the seaweed and mix. 

Seaweed salad dressing being poured on top of Japanese style hiyashi wakame seaweed salad.

What are the health benefits of seaweed?

Seaweed boasts many health benefits including vitamin K and B, zinc, iron and antioxidants. It also keeps your skin and hair looking young and radiant. 

What kind of seaweed works best for Japanese wakame salad?

Use a mixed dried seaweed pack found in most Japanese or Asian grocery stores. 

You can also use 100% dried seaweed, but it is best if you use a seaweed pack that contains wakame, agar agar, suginori and other various seaweeds. 

Did you have any tips for making this Hiyashi Wakame Seaweed Salad recipe?

  • If using traditional sweetener like cane sugar, skip step 4) and directly combine all the dressing ingredients into a mixing bowl. 
  • Use less sodium tamari soy sauce to reduce sodium intake and make it a gluten-free recipe.
  • Garnish with some shredded carrots, julienne ginger slices, or sliced scallions.
  • Place in fridge covered in plastic wrap until ready to serve. 
  • Wakame salad is best served cold, so store in the fridge in an airtight container until ready to serve.

Japanese style healthy hiyashi wakame seaweed salad served in a glass bowl being picked up with a pair of chopsticks.

Looking for other Japanese side dish recipes?

Now, let’s get making this Hiyashi Wakame Seaweed Salad recipe!

  • Prepping Time 5M
  • Total Time 5M
  • Net Carb/Serving ~1g
  • Servings 1

Ingredients

Directions

1) Gather all the ingredients.

Keto Seaweed Salad - Hiyashi Wakame Recipe (24)

2) Place dried Seaweed Mix into a bowl with water.   Re-hydration should take around 5 minutes.

Keto Seaweed Salad - Hiyashi Wakame Recipe (15)

3) Grate ginger with a grater, set aside.

Keto Seaweed Salad - Hiyashi Wakame Recipe (21)

4) In a small Teflon fry pan, add Monkfruit Erythritol Blend and Rice Vinegar, bring to boil.  Once boiling, remove from heat and transfer to a dressing mixing bottle or a mixing bowl.

Keto Seaweed Salad - Hiyashi Wakame Recipe (28)

5) In the same mixing bowl, combine Soy Sauce, salt, Togarashi, Toasted Sesame Seed, a pinch of the grated ginger and mix well.

Keto Seaweed Salad - Hiyashi Wakame Recipe (16)

Keto Seaweed Salad - Hiyashi Wakame Recipe (17)

Keto Seaweed Salad - Hiyashi Wakame Recipe (18)

Keto Seaweed Salad - Hiyashi Wakame Recipe (19)

6) 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.

Keto Seaweed Salad - Hiyashi Wakame Recipe (27)

Hope you enjoy your Japanese Hiyashi Wakame Seaweed Salad!

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More Recipes

Hiyashi Wakame Seaweed Salad

Hiyashi Wakame Seaweed Salad is a delicious side dish with wonderful taste and texture. It is made with healthy wakame seaweed mixed with a tangy, sweet and savory sauce. Best of all, it comes together in 5 minutes!
5 from 4 votes
Course: Salad
Cuisine: Japanese
Keyword: seaweed salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Print Recipe
Calories: 31kcal

Ingredients

  • 1/4 Cup Seaweed Mix
  • 1/8 inch Ginger optional
  • 2 tbs Monkfruit Erythritol Blend or sweetener of choice
  • 2 tbs Soy Sauce
  • 1 tbs Rice Vinegar can substitute with distilled white vinegar
  • 1/8 tbs Salt
  • 1/8 tbs Togarashi can substitute with ground red pepper
  • 1/4 tbs Toasted Sesame Seed

Instructions

  • Gather all the ingredients.
    Keto Seaweed Salad - Hiyashi Wakame Recipe (24)
  • Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 5 minutes.
    Keto Seaweed Salad - Hiyashi Wakame Recipe (15)
  • Grate ginger with a grater, set aside.
    Keto Seaweed Salad - Hiyashi Wakame Recipe (21)
  • In a small Teflon fry pan, add Monkfruit Erythritol Blend and Rice Vinegar, bring to boil. Once boiling, remove from heat and transfer to a dressing mixing bottle or a mixing bowl.
    Mom's Japanese Cabbage Salad Recipe (1)
  • In the same mixing bowl, combine Soy Sauce, salt, Togarashi, Toasted Sesame Seed, a pinch of the grated ginger and mix well.
    Keto Seaweed Salad - Hiyashi Wakame Recipe (19)
  • 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.
    Keto Seaweed Salad - Hiyashi Wakame Recipe (27)

Video

Nutrition

Calories: 31kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2900mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Iron: 1mg
*Values Based Per Serving
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