This Miso Seaweed Salad is the perfect accompaniment to any Japanese meal – it’s salty-sweet, delicious and super healthy!
My Japanese mother has actually been making this dish for decades, but I decided to post the recipe for this Miso Seaweed Salad on my blog after reading what Madeleine Shaw had to say about seaweed: “I love seaweed and have become pretty obsessed with it! I think it’s going to have a major moment soon and become really popular. I love this stuff and it’s so nutritious, full of vitamins and minerals!”
Seaweed could just be the new kale.
Though there are dozens of different types of seaweed, my favourite is probably wakame – I use this Clearspring dried wakame which you can buy in most supermarkets in the UK, or you can order it online from the Japan Centre. Most Asian supermarkets also stock it.
Wakame is delicious in miso soups, noodle soups, and of course salads. Which brings me back to this particular salad, which really couldn’t be easier to prepare. All you need to do is soak some dried wakame in water until it expands and becomes softer – wakame expands quite a lot in water so you need much less than you think you will! Then just mix in this delicious 4-ingredient miso-sesame dressing and you’re ready to go!
You can use any type of miso you have on hand, but I personally think a sweet white miso works best for this salad. My favourite is this Clearspring Sweet White Miso, which you can buy in most supermarkets in the UK (it’s also gluten-free).
Because this salad is best enjoyed cold and keeps well in the fridge for up to a few days, it’s perfect for those times when you want to prepare food in advance – there’s something so satisfying about being able to pull a ready-to-eat side dish out of the fridge just before you sit down to eat.
I personally love to eat this salad with my Japanese-Style Mapo Tofu.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 10g dried wakame
- 1 tablespoon miso (ensure gluten-free if necessary)
- 1 tablespoon vinegar (rice wine vinegar or apple cider is best)
- 1 tablespoon agave syrup (or sub sugar, or honey if not vegan)
- 1 tablespoon (ground) sesame seeds
- Soak wakame in water until it expands and becomes soft (it's best to follow the instructions on the packet for how long this will take, but it shouldn't take longer than a few minutes)
- Cut the wakame into small pieces if necessary (this step won't be necessary if you buy wakame 'flakes')
- Place the ready-to-eat wakame in a bowl, add the miso, vinegar, agave syrup and sesame seeds and mix well
- Either enjoy immediately or keep covered in the fridge for up to a few days. Best eaten cold