This low-carb seaweed salad recipe is the perfect tangy side-dish to accompany any meal. This simple and flavorful recipe is suitable for those following a low-carb, keto, Banting, or Atkins diet.
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This low-carb seaweed salad is the ideal way to upgrade your salad-game. This tangy salad is exploding with flavors of soy sauce and ginger and complimented with hints of wasabi. This dish is packed with fiber to help keep you feeling full for longer. While the perfect accompaniment to any dinner, this salad can also shine alone as a flavorful salad for lunch.
As a traditional staple in Japanese cuisine, seaweed salad is made with countless varieties of seaweed. This recipe highlights Wakame seaweed—a green and just slightly sweet variety of seaweed.
Growing up, seaweed salad was my go-to dish at any Asian restaurant that offered it. It was unlike any other salad I had had. I loved its distinct tangy flavor and refreshing quality.
While I’ve always wanted to try making my own seaweed salad, seaweed was an unfamiliar ingredient for me to work with and was a little intimidating at first. As it turns out, seaweed is actually super easy to prepare and I’m so glad that I gave it a shot! I hope you will too!
This recipe is based off of this incredible recipe by Genius Kitchen. I modified this recipe to make it more keto-friendly by using granulated stevia erythritol sweetener and reducing the amount of carrot. I also increased the amount of seaweed and added wasabi powder to add that extra punch of flavor.
Is seaweed salad healthy?
Absolutely! While some seaweed salads may use a little bit of sugar to balance the tartness of the vinegar and soy sauce, this recipe substitutes sugar with a stevia erythritol blend which contains no sugar.
In addition, seaweed on its own boasts many health benefits. Seaweed is a rich source of a variety of vitamins such as vitamin C, A, E, and B12 and also offers powerful antioxidant properties. Because of its low carb levels, it can be part of a keto diet. In fact, there have also been many studies that suggest that seaweed can be used to help control blood sugar levels.
Where to buy Wakame seaweed
When I was first planning this recipe, I wasn’t sure where I could find wakame seaweed. Fortunately, chances are, you’ll be able to find Wakame seaweed somewhere locally. Wakame seaweed is available in most Asian grocery stores as well as specialty or health food stores like Whole Foods.
A lot of stores will offer seaweed snacks that come in sheets of dried and sometimes flavored seaweed. For this recipe, this kind of seaweed won’t work well. If you aren’t able to find wakame locally, it can easily be purchased online through Amazon.
If you can’t find precut seaweed, you can easily cut the seaweed into strips yourself after rehydrating it. Don’t try to cut the seaweed while it is dry because it will be a lot more brittle. While wakame may be a little harder to find than some ingredients, I promise it’ll be worth the search!
How to use Wakame seaweed
When you purchase wakame seaweed, it might not look very edible or salad-ready out of the bag— it’s normally dehydrated and in tiny, brittle strips. Fortunately, it doesn’t take long to rehydrate seaweed and you’ll be surprised at how much AND how quickly it expands!
Even though this recipe only uses one ounce of seaweed, I recommend rehydrating seaweed in at least a medium-sized bowl to allow enough room for the seaweed to expand. Once the dried seaweed is in a bowl, pour water (preferably warm) over the seaweed, covering it in at least two or three inches of water. You may have to add more as it expands.
After adding the water, let the seaweed rest for about five minutes and watch the magic happen! When fully rehydrated, the seaweed should be soft, delicate, and slightly lighter in color.
Low-Carb Seaweed Salad Recipe
This low-carb seaweed salad recipe is the perfect tangy side-dish to accompany any meal. This simple and flavorful recipe is suitable for those following a low-carb, keto, Banting, or Atkins diet. This salad can be made ahead and is even more delicious after the flavors have time to mingle.
- 1 ounce dried wakame seaweed precut
- 3 tbsp rice vinegar
- 4 tbsp soy sauce (may substitute coconut aminos, if desired)
- 1 tbsp toasted sesame oil
- 1 tsp granulated stevia erythritol blend (Pyure)
- 1 tsp ginger finely grated
- 1/2 tsp garlic minced
- 1/8 tsp wasabi powder (can be substituted with red pepper flakes)
- 2 tbsp scallions finely sliced
- 1 tbsp carrot shredded
- 1 tbsp sesame seeds
In a medium bowl, soak dehydrated seaweed in warm water for about 5 minutes or until it expands significantly and softens. Next, transfer seaweed to a colander and rinse with cold water. Let seaweed rest in the colander while preparing the salad dressing so that the residual water can drain out.
- Next, combine the rice vinegar, soy sauce, sesame oil, sweetener, ginger, garlic, and wasabi powder in a small bowl, stirring until all ingredients are thoroughly incorporated and the sweetener is dissolved.
Transfer rehydrated seaweed to a large bowl and then add the dressing from the previous step.
- Finally, add scallions, shredded carrot, and sesame seeds and stir until evenly incorporated. Add salt if desired and serve. Enjoy!