Seaweed salad with shiitake and pickled radish

Have you had seaweed in your pantry for months, and you don't know what to do with it? What can you do with seaweed? A good seaweed recipe is nice to have on hand. This seaweed salad is simply a top mix of different flavors and textures. Even if you're not a huge seaweed fan, this recipe is very doable. Because of the creamy avocado, the spicy fermented radish and the combination of flavors in the dressing, the seaweed (arame in this case) blends in completely. It's not for nothing that they say that arame is the seaweed for beginners. The taste is not as sea-like as some other seaweeds, but certainly very umami.
Side dishSalad225 minutes preparation1 hour soaking

This is what you need

For the pickle:
Radish1 stalk
(celtic) sea salt4 g
For the salad:Shiitake koshin4 pcsArame4 g
Red onions2 small
Roasted sesame oil2 tbsp
Spring onions2


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cut the radishes into wafer-thin slices. Put in the pickle press. Add the salt and gently pat it through the radishes. Put the lid on the press and let it ferment for an hour.
  2. Meanwhile, soak the shiitake in cold water. Let the arame soak for 10-15 minutes.
  3. Cut the red onions into rings.
  4. Heat the sesame oil in a frying pan. Fry the onions until translucent. Drain the arame and cut the shiitakein slices. Add both ingredients to the onions and cook on low heat for 3-5 minutes.
  5. Cut the avocado and spring onions into pieces.
  6. Mix the ingredients for the dressing in a small bowl.
  7. Taste if the radish is flavored and pour out the salty liquid. Mix all ingredients and serve.


  • By fermenting your own vegetables, you change the taste. Not that broccoli will taste like carrots, but white cabbage will really look a bit like sauerkraut.