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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!
Course Salad
Cuisine Japanese
Keyword seaweed salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 31kcal


  • 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


  • Gather all the ingredients.
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  • Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 5 minutes.
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  • 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.
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  • 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)



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