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Sesame Seaweed Salad

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“Nice to serve with sushi or any fish meals. I like to have it chilled.”

Ingredients Nutrition

  • 28.34 g wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
  • 236.59 ml dulse seaweed (about 1/2 oz.)
  • 236.59 ml arame seaweed (about 1/2 oz., or use more dulse)
  • 29.58 ml sesame seeds
  • 29.58 ml toasted sesame oil, divided
  • 3 large garlic cloves, thinly sliced crosswise
  • 2 green onions, sliced
  • 22.18 ml reduced sodium soy sauce
  • 14.79 ml unseasoned rice vinegar (optional)


  1. 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.
  2. Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
  3. Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
  4. 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.
  5. Taste and add rice vinegar if you like. Serve warm or at room temperature.
  6. Note:
  7. *Buy dried seaweed at natural foods stores and Asian markets.

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