Seaweed and Okinawan Purple Sweet Potato Salad with Sesame Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful salad combining nutrient-rich Okinawan purple sweet potato with wakame seaweed, dressed in a tangy sesame vinaigrette. This Japanese-inspired salad recipe (vegetarian), ready in about 22 minutes, pairs Okinawan purple sweet potato, dried wakame seaweed, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 3 Japanese cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Place 250 grams of peeled and cubed Okinawan purple sweet potato in a pot of boiling salted water. Cook for 10-12 minutes until tender but not mushy. Drain and let cool to room temperature.
  2. Step 2: While the sweet potato cooks, soak 1 tablespoon dried wakame seaweed in 1/2 cup warm water for 10 minutes until rehydrated and tender. Drain and squeeze out excess water.
  3. Step 3: In a large bowl, combine the cooled sweet potato cubes, rehydrated wakame, and 1 medium thinly sliced cucumber.
  4. Step 4: In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1/4 teaspoon salt, and a pinch of black pepper until well combined.
  5. Step 5: Pour the dressing over the salad ingredients and gently toss to coat all components evenly.
  6. Step 6: Sprinkle 1 tablespoon toasted sesame seeds over the salad as garnish. Serve chilled or at room temperature as a refreshing side dish.

Frequently asked questions

How long does Seaweed and Okinawan Purple Sweet Potato Salad with Sesame Dressing take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seaweed and Okinawan Purple Sweet Potato Salad with Sesame Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okinawan purple sweet potato from drying out.

Can I substitute ingredients in Seaweed and Okinawan Purple Sweet Potato Salad with Sesame Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seaweed and Okinawan Purple Sweet Potato Salad with Sesame Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seaweed and Okinawan Purple Sweet Potato Salad with Sesame Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes