A Korean grocery store nearby sells many ingredients very similar to Japanese ones and I can purchase dried Wakame. The dried Wakame are totally shrunk and look like thin twigs or something, but the volume increases a lot when rehydrated. You would better use small amount. My mother used to use vegetable oil but I prefer sesame oil or olive oil for this salad.


4 Servings


Dried Wakame 4 sticks *if already chopped, use 2 to 3 tablespoons
Cabbage 1/4
Carrots 1
Red Onion 1/2
Red Capsicum 1/2 to 1
Ponzu 2 to 3 tablespoons
(* If you don’t have ready-to-use Ponzu, in the ratio of Rice Vinegar 1 & Soy Sauce 1)
Dried Chilli Flakes as required
Sugar 1 teaspoon *optional
Sesame Oil 1 tablespoon
Toasted Sesame Seeds 1 tablespoon


1. Soak the dry Wakame in cold water until soft, drain well and cut into small pieces. Slice all vegetables thinly.
2. Mix other ingredients, add Wakame and vegetables and mix well.