Go Back
seaweed salad sweetsavant.com America's best food blog

Helen's seaweed salad

Demetra Overton
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings


  • one 50 gram package of dried seaweed
  • 1 cucumber
  • 1 zucchini
  • 2 cups cherry tomatoes
  • 1 yellow pepper
  • 1/2 cup seasoned rice wine vinegar


  • Bring a large pot of water to boil
  • Boil the seaweed for 10 minutes
  • While the seaweed is boiling chop the cucumber, zucchini, cherry tomato and yellow bell pepper. Add these to a large bowl
  • When the seaweed has finished boiling drain it and rinse it in cold water
  • Squeeze out the excess water and the seaweed to the chopped vegetables
  • Add the rice wine vinegar and stir to coat.
  • Serve immediately or chill overnight.
  • Serve within a day or two