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Wakame Seaweed Salad



  • 3⁄4 ounce (about 21g) dried wakame seaweed, whole or cut
  • 3 tablespoons rice vinegar, not seasoned
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon coconut sugar
  • 1 teaspoon ginger, finely grated
  • 1⁄2 teaspoon garlic, minced
  • 2 scallions, thinly sliced
  • 1⁄4 cup carrot, shredded
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon sesame/sunflower seeds, toasted
  • Pinch of red pepper flakes


  1. Soak seaweed in warm water for 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
  2. Stir together vinegar, soy sauce, sesame oil, coconut sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
  3. Add the seaweed, spring onions, carrots, and coriander, tossing to combine well.
  4. Sprinkle salad with toasted seeds.

Other Suggestions: Add a small dash of apple cider vinegar if you would like a slighly tart taste. You can also sautee finely choped red cabbage, daikon radish & red onions with the amounts that you desire to help create a slightly denser salad.


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