Sesame Seaweed Salad

Recipe by CaliforniaJan
READY IN: 20mins


  • 1
    ounce wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
  • 1
    cup dulse seaweed (about 1/2 oz.)
  • 1
    cup arame seaweed (about 1/2 oz., or use more dulse)
  • 2
    tablespoons sesame seeds
  • 2
    tablespoons toasted sesame oil, divided
  • 3
    large garlic cloves, thinly sliced crosswise
  • 2
    green onions, sliced
  • 1 12
  • 1
    tablespoon unseasoned rice vinegar (optional)


  • Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
  • Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
  • Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
  • Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
  • Taste and add rice vinegar if you like. Serve warm or at room temperature.
  • Note:
  • *Buy dried seaweed at natural foods stores and Asian markets.