Wakame Salad

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Wakame salad might just be the perfect introduction to the world of seaweed for anyone new to it. This type of seaweed, a staple in Japanese kitchens, makes frequent appearances in everything from hearty soups to delicate salads.

I've always been fascinated by how something as simple as seaweed can be so rich in flavor and nutrients. Wakame is particularly great because it's packed with vitamins and minerals, supports thyroid health due to its iodine content, and adds a wonderful crunch to any dish.

My latest kitchen experiment, this wakame salad, blends traditional elements with a bit of a twist. Alongside the wakame, I’ve added agar agar strips and black fungus for extra texture, plus a kick of chili and the sweetness of carrots for color and contrast.

The result is a dish that’s as beautiful as it is nutritious. The dressing—a simple mix of honey, rice vinegar, and sesame oil—ties it all together with a hint of sweetness and a lot of depth.

If you're curious about trying seaweed or looking for a new way to enjoy it, this salad is a great start. It’s not just healthy; it’s also surprisingly filling and refreshingly crisp. Perfect for a light lunch or as a side dish that's sure to spark conversation at your next gathering. Why not dive into something new and give this recipe a whirl? You might just find a new favorite.

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Ingredients:

(Serve 2)

• Agar Agar Strips, 5g

• Wakame, 20g

• Pure Honey, 1.5 TBSP

• Rice Vinegar, 1 TBSP

• Toasted Sesame Oil, 1 TSP

• Soy Sauce, 1.5 TBSP

• Black Sesame Seeds, 1/2 TBSP

• White Sesame Seeds, 1/2 TBSP

• Chili Flakes, Pinch

• Black Fungus Coarsely Sliced, 4

• Carrots Shredded, A Small Handful

• Chili Deseeded Thinly Sliced, 2 Adjust To Preference

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Directions:

1. Soak agar agar strips in lukewarm water and set them aside for 30 mins.

2. Soak wakame in cold water for 5 mins.

3. In the meantime, add the rest of the ingredients to a large mixing bowl.

4. *If you are using dried black fungus, soak them in water for 30 mins or until they are hydrated.*

5. Drain and rinse the agar agar strips and wakame under running water.

6. Light squeeze them dry and transfer to the mixing bowl.

7. Toss and mix until well combined.

8. Cover and chill in the fridge for 4 hrs to overnight.

9. Serve and enjoy.

Crunchy, chewy and umamilicious...

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Recipe Video: