Wakame Salad with Apple and Fresh Horseradish

March 30, 2015  |   Brooks Halliday
Seaweed Salad in a bowl
15 min

Think seaweed salad is just for the sushi bar? Think again. Seaweed is a nutritious and interesting change of pace for vegan diets. Next time you’re looking for a healthy side to serve with sautéed shrimp or grilled salmon, give the kale a rest and look to the East for your inspiration.


  • 1 tsp fresh ginger, grated
  • 1/2 tsp minced garlic
  • 2 organic celery stalks, thinly sliced
  • 1 small organic Granny Smith apple, cored and finely diced
  • 2 scallions, thinly sliced
  • 1 Tbsp sesame seeds, toasted


  1. In a large bowl, cover seaweed with cold water by 3 inches. Let stand until just softened, about 10 minutes. Drain well.
  2. In a medium bowl, whisk together vinegar, soy sauce, sesame oil, horseradish, sugar, ginger and garlic until sugar is dissolved.
  3. Combine seaweed, celery and apple. Cover with dressing and toss to coat. Serve garnished with scallions and sesame seeds.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.