How To Make a Healthy Simple Seaweed Plant Salad

By | March 12, 2013

The word weed may be a misnomer because harvesting seaweed is tapping into the  foraging movement and receiving the bounty of mother earth as a free gift.  In reality, I imagine these sea plants are farmed.  Nevertheless, they are full of wonderful minerals, and are highly nutritious.

This recipe is inspired by the  Sea Plant Salad on


  • 1 cup of dry sea weed: wakami, hajiki or kombu. (After soaking 3 ½ cups)
  • 6 tbs of soy sauce (more or less depending on your taste)
  • 1 tbs of sugar, or agave
  • 1 tbs of minced garlic
  • chopped green onion
  • 4 or 5 tbs of vinegar
  • sesame seeds optional


  1. Soak  the sea weed in boiling water for at least an hour, until the sea weed is fully softened. Soak kombu longer. Drain and save the water for soup.
  2. Rinse in cold water. Gently squeeze sea weed to get rid of any excess water, and cut to the size that you like to eat.
  3. Put the sea weed in a big bowl  and add the soy sauce, vinegar, minced garlic, sugar,  and chopped green onion. Mix it up by hand.
  4. Sprinkle some sesame seeds on top. Enjoy!


Variation:  cut up lettuce or cucumbers and put sea weed on top.

Children: Have them soak the vegetables, engage in discussion how they expand.

Community: Do a pot luck of different sea weed recipes.  See my miso soup recipe next.

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