Seaweed Salad
Hawker • Singapore
How to Make Seaweed Salad (Traditional & Healthy Version)
Seaweed Salad is a refreshing and nutritious dish that has found its way into Singapore's vibrant hawker and kopitiam culture. With the city’s melting pot of influences, this dish merges Japanese flavours with local Singaporean ingredients, making it a staple for those seeking light yet flavourful lunches. The zesty dressing, crunchy vegetables, and umami-packed seaweed create a harmony of flavours and textures that are beloved among locals and expats alike. In Singapore, Seaweed Salad often appears as a side dish in fusion eateries or as a healthy lunch option at modern kopitiams. Its popularity is a testament to Singapore’s embrace of international culinary trends, seamlessly blending them with local tastes and dietary needs. The dish is not only quick to prepare but also packed with nutrients, making it a top pick for health-conscious foodies looking for something light, energising, and deeply satisfying. If you’re searching for a wholesome vegetarian lunch that reflects Singaporean hawker diversity and is easy to track on calorie apps, this Seaweed Salad offers the perfect combination of taste, tradition, and nutrition.
Ingredients(for 1 medium bowl per person, typical Singapore kopitiam side)
- 1/2 cup Dried wakame seaweed (rehydrated, available at major supermarkets)
- 1/2 cup Cucumber (thinly sliced)
- 1/3 cup Carrot (julienned)
- 1/4 cup Edamame beans (shelled, lightly blanched)
- 1/3 cup Tofu (firm, cubed, optional for extra protein) - optional
- 1/4 cup Cherry tomatoes (halved)
- 2 tbsp Spring onion (finely sliced)
- 1 tbsp Sesame seeds (toasted)
- 2 tbsp Soy sauce (low sodium) (light soy, 'kicap' in Malay)
- 1 tbsp Rice vinegar (for tangy dressing)
- 1 tsp Sesame oil (pure, for aroma)
- 1 tsp Honey (local, replace with agave for vegan) - optional
- 1 small Red chilli (sliced, optional for heat) - optional
Instructions
- 1
Soak dried wakame seaweed in water for 10 minutes until fully rehydrated. Drain well and squeeze out excess water.
10 minutes
Cut large pieces into bite-size strips for better texture.
- 2
Blanch edamame beans in boiling water for 2-3 minutes. Drain and set aside.
3 minutes
Use fresh or frozen beans; do not overcook to retain crunch.
- 3
Prepare all vegetables: thinly slice cucumber, julienne carrot, halve cherry tomatoes, and finely slice spring onion.
5 minutes
Use a mandoline for uniform slicing.
- 4
Combine rehydrated seaweed, cucumber, carrot, edamame, cherry tomatoes, and tofu (if using) in a large mixing bowl.
2 minutes
Gently toss to avoid bruising delicate ingredients.
Why This Dish is Healthy
This Seaweed Salad is low in calories, high in fiber, and packed with essential minerals, making it ideal for weight management and gut health. Using low-sodium soy sauce, minimal oil, and fresh produce ensures the dish remains light yet filling. It's a heart-friendly, plant-based option perfect for lunch or a nourishing snack, supporting modern healthy lifestyles in Singapore.
Seaweed Salad is nutrient-dense, rich in dietary fiber, plant-based protein (from edamame and tofu), and loaded with vitamins such as A, C, and K. Wakame is an excellent source of iodine, calcium, and magnesium, which support thyroid and bone health. The inclusion of colourful vegetables adds antioxidants and phytonutrients, supporting overall wellness and a balanced diet.
Pro Tips
- 💡Tip 1: Always rinse seaweed thoroughly to remove excess salt and sand.
- 💡Tip 2: Toast sesame seeds in a dry pan for extra aroma and crunch.
- 💡Tip 3: Prepare the dressing in advance for deeper flavour infusion.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, keep dressing separate and toss just before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
