Go Back
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!