Ginger Seaweed Salad
"#ad I’ve been eating seaweed since I was little, especially when I lived in Japan. Now that I am stateside, I love to make, customize, and decorate my own seaweed salad bowls at home with pre-cut, ready-to-cook seaweed from @SeafoodFromMaine. Check out my full recipe for a refreshing, cooling Ginger Miso Seaweed Salad over on @thefeedfeed. Use fresh vegetables and garnishes to make it your own. How cute is this bowl?! Find ready-to-cook seaweed from Maine HERE #EatMaineSeafood #Feedfeed"
-- @mariselmsalazar
A Note from Feedfeed

We love this refreshing, no-cook ginger seaweed salad for weekday lunches or dinner anytime of the year! 

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.


Prep time 15mins
Serves or Makes: 2-3 Servings


  • 12 ounces ready-cut Kelp from Maine, thawed
  • 1/ 3 cup canola oil
  • 3-inch piece fresh ginger, peeled
  • 3 tablespoons white miso paste
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon mirin
  • 2 tablespoons toasted sesame oil
  • Shredded carrots
  • Fresh cilantro, chopped
  • Scallions, chopped
  • Black or white sesame seeds
  • Daikon, thinly sliced


  • Step 1

    Rinse the ready-cut Kelp from Maine under cold running water in a colander or sieve. Drain well and pat dry with a paper towel. Place in a bowl and chill in the refrigerator until ready to use.

  • Step 2

    Add canola oil, ginger, miso, rice vinegar, soy sauce, sesame oil and mirin to a food processor or blender. Blend until totally combined.

  • Step 3

    Remove seaweed from the fridge. Drizzle to taste with dressing. Garnish with carrot, cilantro, scallions, sesame seeds, and daikon. Enjoy!