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    Recipes » Recipes » Lunch & Dinner

    Miso Seaweed Salad (Vegan + GF)

    Last updated - July 13, 2021; Published - April 9, 2019 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe
    Seaweed salad topped with sesame seeds in three small blue bowls against a marble background

    This Miso Seaweed Salad is a delicious Japanese side dish - it's salty-sweet, fragrant and super healthy!

    Seaweed salad topped with sesame seeds in three small blue bowls against a marble background with a pair of red chopsticks stuck in one of the bowls

    What type of seaweed should you use to make seaweed salad?

    The type of seaweed you should use to make this seaweed salad is dried wakame.

    Dried wakame needs to be rehydrated before it can be used in salads.

    What is wakame?

    Wakame is a type of seaweed commonly used in Japanese cuisine, especially in salads and soups such as miso soup.

    Where can you buy wakame?

    You can buy it dried in local health stores, the Asian section of most supermarkets and in Asian supermarkets.

    Seaweed salad topped with sesame seeds in three small blue bowls against a marble background

    Why you'll love this Miso Seaweed Salad:

    • it's full of flavour
    • it's easy to make
    • it can be made ahead
    • it's healthy and nutritious
    • it's vegan and gluten-free
    • it's refined sugar free
    • it makes a great side for Japanese dishes!

    How to make this Miso Seaweed Salad

    Scroll down to the bottom of the post for the full recipe.

    • Place dried wakame in a bowl.

    Dried wakame seaweed in a glass bowl against a marble background

    • Soak in water until it expands and becomes soft.

    Tip: 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.

    Wakame seaweed soaking in water in a glass bowl against a marble background

    • Drain and cut the wakame into smaller pieces if necessary (this step won't be necessary if you buy wakame 'flakes').

    Soaked wakame seaweed in a glass bowl against a marble background

    • Add the miso, vinegar, agave syrup and sesame seeds and mix well.

    Miso seaweed salad in a glass bowl against a marble background

    How long does this Miso Seaweed Salad keep for?

    This seaweed salad keeps covered in the fridge for a few days and is great as a cold side dish, which makes it handy for preparing ahead.

    Seaweed salad topped with sesame seeds in three small blue bowls against a marble background

    Dishes that go well with this Miso Seaweed Salad:

    • Japanese-Style Mapo Tofu
    • Scrambled Teriyaki Tofu Onigirazu
    • Muffin Tin Sushi Cups

    Seaweed salad topped with sesame seeds in three small blue bowls against a marble background with a pair of red chopsticks stuck in one of the bowls

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Seaweed salad topped with sesame seeds in a small blue bowl against a marble background

    Miso Seaweed Salad (Vegan + GF)

    This Miso Seaweed Salad is a delicious Japanese side dish - it's salty-sweet, fragrant and super healthy! Perfect for making ahead. 
    4.84 from 6 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Japanese
    Keyword: japanese seaweed salad, japanese side dish, miso salad, seaweed salad
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 30kcal
    Author: Rhian Williams

    Ingredients

    • 10 g (0.4 oz) dried wakame seaweed
    • 1 heaped teaspoon miso (ensure gluten-free if necessary)
    • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
    • 1 tablespoon agave syrup (or sub any other sweetener)
    • 1 tablespoon sesame seeds , crushed

    Instructions

    • Place the dried wakame in a bowl
    • Soak 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)
    • Drain away the water and cut the wakame into smaller pieces if necessary (this step won't be necessary if you buy wakame 'flakes')
    • 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
    Nutrition Facts
    Miso Seaweed Salad (Vegan + GF)
    Amount Per Serving
    Calories 30 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 31mg1%
    Potassium 9mg0%
    Carbohydrates 4g1%
    Sugar 3g3%
    Calcium 23mg2%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Anonymous

      April 29, 2018 at 10:17 pm

      5 stars
      I love Japanese food so can't wait to try this soon it looks perfect!

      Reply
      • Rhian Williams

        April 29, 2018 at 10:19 pm

        Thank you!

    2. soundcloud downloader

      July 03, 2019 at 2:05 am

      5 stars
      Easy to do and tastes great. I would definitely make this again.

      Reply
      • Rhian Williams

        July 03, 2019 at 6:54 pm

        Thank you so much, so glad you like it!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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