Tomato and seaweed salad recipe

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Tomatoes and seaweed complement each other well. This is a light, fresh salad that I enjoy with crackers and a spread.

  • Yield: 1 large portion
  • Preparation Time: 10 Minutes


  • ¼ oz (10 g) wakame and arame seaweed (mixed)
  • 2 medium tomatoes
  • ½ red onion
  • 2 tbsp cold-pressed sesame oil
  • 1 tbsp neutral vegetable oil
  • 3 tbsp tamari
  • 1 tbsp ume vinegar
  • 1 tsp sesame seeds
How to Make It
  1. Soak the seaweed in cold water for at least 10 minutes. Drain the seaweed just before using it. Remove the stems from the tomatoes, and cut them into bite-size pieces. Peel the onion and slice it finely.
  2. In a bowl, whisk together the two types of oil with the tamari and ume vinegar. Add the seaweed, tomato, onion, and sesame seeds, and toss everything gently to combine.

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