Pickled Seaweed Salad

  • Serves

    serves 6

This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.


  • 1 (2-oz.) package dried seaweed, such as mehijiki (see A Hawaiian Pantry Staple)
  • 14 cup white distilled vinegar
  • 3 tbsp. sugar
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame seeds
  • 2 tsp. Asian sesame oil
  • 1 tsp. kosher salt
  • 12 small onion, halved and thinly sliced
  • 1 plum tomato, coarsely chopped


Step 1

Put seaweed into a sieve; rinse under cold water. Transfer seaweed to a bowl and cover with 6 cups cold water. Let soak until plump and soft, about 30 minutes. Drain seaweed and pat dry with paper towels. Transfer seaweed to a large bowl.

Step 2

Meanwhile, whisk together vinegar, sugar, soy sauce, sesame seeds, sesame oil, and salt in a bowl.

Step 3

Add the soy mixture to seaweed; toss to combine. Cover with plastic wrap and chill for at least 3 hours or overnight to allow the flavors to meld. Divide salad between 6 small plates and garnish with onions and tomato.

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