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Seaweed Salad | Well and Full | #vegan #recipe

Seaweed Salad

This seaweed salad is just like the one at your favorite Japanese restaurant - except with no added sugar!
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 4 -6 Salads


  • 2 oz . package Kombu Kelp
  • 1/4 Cup Toasted Sesame Oil
  • 2 Tbs Shoyu or Tamari
  • 1 Tbs Rice Vinegar
  • Drizzle Sriracha optional
  • 2 Tbs Sesame Seeds


  • Start by cutting the kombu. It can be cut before or after it has soaked, but I found it easier to cut when it was dry rather than wet. Cut the kombu into thin strips, then soak in water for one hour to soften.
  • After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.
  • In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.
  • Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!