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 for this salad, but I prefer Sesame Oil.


4 Servings


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

  1. Soak dried 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.