Chinese Seaweed Salad Recipe: Quick & Easy Homemade Dish

Updated at: 10/01/2025

Craving a refreshing and healthy side dish bursting with umami flavor? Look no further than this quick and easy Chinese seaweed salad recipe! This vibrant dish is a staple in many Chinese restaurants, but surprisingly simple to recreate at home. Forget complicated techniques and lengthy prep times – this recipe uses readily available ingredients and requires minimal cooking, making it perfect for a weeknight meal or a vibrant addition to your next gathering. The perfect balance of salty, tangy, and subtly sweet, this seaweed salad is as delicious as it is nutritious.

This simple recipe utilizes dried seaweed for convenience, requiring only a quick rehydration step before combining it with a flavorful, homemade dressing. Get ready to elevate your culinary game with this satisfying and surprisingly addictive side dish. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!

Tools Needed

  • Pot
  • Scissors
  • Bowl

Ingredients

  • Dried Wakame Seaweed: 3-4 small bunches
  • Minced Garlic: 5-6 cloves
  • Oyster Sauce: 1 teaspoon
  • Dark Rice Vinegar: 2 teaspoons
  • Dried Chili Powder: 2 teaspoons
  • Salt: 1 1/2 teaspoons
  • Fish Sauce: 1 tablespoon
  • Sesame Oil: 2 tablespoons

Step-by-Step Instructions

Step 1. Prepare the Seaweed

  • Soak 3-4 small bunches of dried wakame seaweed in cold water for an hour. (This will drastically increase its size).
  • Rinse and wash the seaweed thoroughly to remove salt and sand. Ensure every wrinkle is opened and rinsed.
  • Boil and simmer the seaweed for about 10 minutes.
  • Drain the seaweed very well. You should have about two cups of seaweed after rehydration.
Soak 3-4 small bunches of dried wakame seaweed in cold water for an hour. (This will drastically increase its size).Rinse and wash the seaweed thoroughly to remove salt and sand. Ensure every wrinkle is opened and rinsed. Boil and simmer the seaweed for about 10 minutes.Drain the seaweed very well. You should have about two cups of seaweed after rehydration.
Prepare the Seaweed
  • Cut the seaweed into small pieces using scissors.
Cut the seaweed into small pieces using scissors.
Prepare the Seaweed

Step 2. Make the Dressing

  • Add minced garlic, oyster sauce, dark rice vinegar, dried chili powder, salt, and fish sauce to the seaweed.
  • Drizzle with sesame oil.
Add minced garlic, oyster sauce, dark rice vinegar, dried chili powder, salt, and fish sauce to the seaweed.Drizzle with sesame oil.
Make the Dressing

Step 3. Combine and Marinate

  • Let it season for two hours in the refrigerator before serving.
Let it season for two hours in the refrigerator before serving.
Combine and Marinate

Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken

Tips

  • Dried wakame seaweed is easy to find in Asian markets or on Amazon.
  • The finished dish is flavorful with a strong taste of seafood and garlic. The wakame is chewy but softer than kelp.

Nutrition

  • N/A

FAQs

1. Can I use fresh seaweed instead of dried?

While you can, dried seaweed is generally preferred for this recipe as it's more readily available and requires less preparation. Fresh seaweed needs more careful cleaning and may require adjustments to the recipe's liquid amounts.

2. How long can I store the leftover seaweed salad?

Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld and deepen slightly over time.


This simple Chinese seaweed salad recipe is a delicious and healthy addition to any meal. Enjoy its refreshing taste and satisfying texture, knowing you've created a restaurant-quality dish in minutes. Now go forth and impress your friends and family with this easy-to-make culinary delight!