Seaweed Salad featuring Australian Wakame by Chef David Moyle

Wakame Salad

A couple of weeks back we were lucky enough to be visited by chef David Moyle. He's had a long term interest in seaweed and sustainable aquaculture and he's a heck of a skilled chef. He casually whipped up a Wakame salad with some fresh Wakame we'd pulled from the sea that morning and it knocked our collective socks off. So with his permission here it is! Thank you David. Much appreciated. Come visit us again soon please! (PS the pic is of our re-creation, his looked even better!)


Serves 2 as a light meal or 6 as a condiment. 


2 grams dried Wakame

50ml rice vinegar

15ml sesame oil

50ml tamari

200g kimchi

30g toasted sesame seeds

100g shredded carrot

100g shredded burdock/daikon

100g shredded cucumber

30g shredded ginger

1 bunch chives



1. Soak dried seaweed in cold water in the fridge overnight (if you have time, otherwise 10 mins in cool water before squeezing out excess moisture).

2. Combine the rice vinegar, sesame oil, tamari and kimchi and blend with a stick blender. Set aside as the dressing. 

3. Shred and salt all of the vegetables lightly and let them sit for 20 minutes.

4. Squeeze the excess liquid from the vegetables then combine with the seaweed and the dressing.

5. Add more tamari or vinegar, depending on the salinity of the seaweed.This dish can be stored for up to a week in the refrigerator and is an excellent condiment for other standalone dishes. The dressing can be diluted with water as desired too.

You can follow David on Instagram @moyle_david

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