Seaweed Salad

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Feeling a bit depleted (or maybe just craving japanese food…). Turn to seaweed for a boost of trace minerals like really nothing else can provide. Seaweed is rich with iodine (which helps nourish and protect the thyroid), bioavailable plant-based iron, calcium, and even vitamin C.  It’s also low in calories. All in all, this is a salad you can feel good about eating. Once you start eating seaweed regularly, notice how your body starts to crave it for a boost of nutrients.


  • 2 oz. package Kombu Kelp
  • ¼ Cup Toasted (or raw) Sesame Oil
  • 2 Tbs Shoyu or Tamari
  • 1 Tbs Rice Vinegar
  • Drizzle Sriracha (optional)
  • 2 Tbs Sesame Seeds


  1. Start by cutting the kombu. It can be cut before or after it has soaked, but I found it easier to cut when it was dry rather than wet. Cut the kombu into thin strips, then soak in water for one hour to soften.
  2. After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.
  3. In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.
  4. Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!
Sarah AldrichAbout Sarah Aldrich

Sarah Aldrich is the recipe developer and photographer at Well and Full, where she shares healthy, plant-based recipes. A yoga teacher-in-training and a nutrition nerd, Sarah has a passion for all things holistic health and plant-based food.

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