Pickled Wakame Salad Recipe

Pickled Wakame Salad

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If you’re in the mood for a cheap, tasty, and refreshing salad, give this pickled wakame (seaweed) salad a try. It’s a very simple recipe and it only cost us $1.50 for 1 frozen bag of wakame (Mom got these bags of frozen wakame at Don Quixote).

Aside from the frozen seaweed, which can be stockpiled in the freezer, all of the other ingredients are common in most kitchens. Carrots, onions, tomatoes, cucumbers, vinegar, salt, and sugar aren’t too hard to find at your local grocery! Have fun and let me know how this turns out for you!

Aloha with love,

Pickled Wakame Salad

Pickled Wakame Salad

A fresh seaweed salad that's very quick to make and affordable.
Prep Time: 40 minutes
Cook Time: 10 minutes
Cuisine: Japanese
Keyword: Wakame


  • 1 bag frozen wakame (seaweed) 14 oz.
  • 1 medium carrot
  • ½ sweet round onion
  • 1 large tomato Optional.
  • 1 cucumber Optional.
  • c apple cider vinegar or rice vinegar
  • 1 tsp salt
  • 12 packets Truvia Or your preferred sugar/sweetener.
  • ½ packet of Hondashi


  • Soak the wakame for at least 30 minutes. Then for 10 minutes, exchange the water and rinse the seaweed at least 3 – 4 times. Frozen wakame is very salty so make sure you get most of it off or it will affect the taste. Move the wakame to a colander to drain as you prepare the other vegetables.
    Frozen wakame.
  • Thinly slice the carrot,onion, and cucumber into long strips. Chop the tomato into chunks (about ½ in cubes). Roughly chop the seaweed into bite-sized pieces as it comes in very long strips. Add everything into a mixing bowl.
    Cut the wakame salad ingredients.
  • Add vinegar, salt, and sugar/sweetener, and hondashi. Mix. Taste and add more vinegar, salt, and sugar/sweetener as needed.
    This is about how much liquid was in after adding the vinegar.


  • Wakame/seaweed comes in several different forms. The one Mom bought was a long, flat beltlike version from a local Korean grocery (hence the Korean words). This one was frozen and she bought a bunch at $1.50 a bag – talk about a deal!
  • Mom didn’t use tomatoes this time in the pictures, but she highly recommends it (we just didn’t have any on hand).
  • Cucumbers aren’t necessary, but they add a really nice color to the dish. The presentation is beautiful for parties.
  • Hondashi (Japanese konbu and bonito stock) is not necessary, but it adds a tasty undertone to the salad. You can usually find several packets sold in a box in Asian groceries or in the Asian section.
Tried this recipe?Let us know how it was!
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