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Sesame Seaweed Salad

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"This kale and seaweed salad is not only a blend of colorful greens, it is absolutely delicious for those who enjoy Japanese food."
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44 m servings 138
Original recipe yields 4 servings (4 cups)


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  1. Rinse seaweed; soak in a bowl with water until softened, about 6 minutes. Drain seaweed; toss with 1 teaspoon of the sesame oil and ginger in a large bowl.
  2. Soak kale in a bowl with water to loosen dirt; rinse thoroughly. Chop kale into 1-inch strips.
  3. Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add seaweed mixture; cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl.
  4. Return skillet to heat; heat 1 tablespoon sesame oil. Add kale and liquid amino acid; toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover; cook and stir until excess moisture evaporates, about 1 minute more.
  5. Add kale to seaweed mixture; toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.


  • Cook's Notes:
  • Dried food-grade seaweed can be found at markets such as Whole Foods® or at Asian grocery stores.
  • Soy sauce can be substituted for the liquid amino acid, if desired.
  • Be sure not to cook the kale too long; it can become mushy or burned.

Nutrition Facts

Per Serving: 138 calories; 8.8 13.7 5.9 0 386 Full nutrition

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