This Miso Seaweed Salad is the perfect accompaniment to any Japanese meal – it’s salty-sweet, delicious and super healthy!
My Japanese mother has been making this dish for decades – it’s really easy to prepare and compliments so many different dishes. I love to it with dishes such as:
Although there are dozens of different types of seaweed, my favourite is probably wakame. You can buy wakame in Asian supermarkets, local health stores and online. Wakame is delicious in miso soups, noodle soups, and of course salads.
For this Miso Seaweed Salad, 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. You can buy miso in Asian supermarkets, local health stores and most supermarkets.
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.
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This Miso Seaweed Salad is the perfect accompaniment to any Japanese meal - it's salty-sweet, delicious and super healthy!
- 10 g (0.4oz) dried wakame
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 tablespoon vinegar (ensure gluten-free if necessary)
- 1 tablespoon agave syrup (or sub any other sweetener)
- 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 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
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