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
- 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)
- 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)
- 1 small Red chilli (sliced, optional for heat)
Step-by-step instructions
Step 1 · Soak dried wakame seaweed in water for 10 minutes until fully rehyd...
Soak dried wakame seaweed in water for 10 minutes until fully rehydrated. Drain well and squeeze out excess water.
Step 2 · Blanch edamame beans in boiling water for 2-3 minutes
Blanch edamame beans in boiling water for 2-3 minutes. Drain and set aside.
Step 3 · Prepare all vegetables: thinly slice cucumber
Prepare all vegetables: thinly slice cucumber, julienne carrot, halve cherry tomatoes, and finely slice spring onion.
Step 4 · Combine rehydrated seaweed
Combine rehydrated seaweed, cucumber, carrot, edamame, cherry tomatoes, and tofu (if using) in a large mixing bowl.
Step 5 · In a small bowl
In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, and honey (or agave). Add sliced red chilli if you prefer heat.
Step 6 · Pour the dressing over the salad and toss gently until all ingredie...
Pour the dressing over the salad and toss gently until all ingredients are well coated.
Step 7 · Sprinkle toasted sesame seeds and spring onion over the salad just ...
Sprinkle toasted sesame seeds and spring onion over the salad just before serving.
Why this recipe 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.
A note on tradition
Seaweed Salad is a popular choice in Singapore’s modern hawker centers and kopitiams, reflecting the city’s openness to Japanese-inspired and fusion cuisine. It is especially popular among office workers and health-conscious diners seeking a nutritious, meat-free lunch. The dish can be enjoyed year-round, often appearing as a side or a light main during hot weather, fitting the Singaporean preference for fresh, cooling meals.