Many types of seaweed can be used for seaweed salad, such as wakame, kombu, hijiki, and arame.  Each type of seaweed has a unique flavor and texture that can contribute to the overall taste and appearance of the salad. Wakame is a mild-flavored seaweed that is often used in miso soup.  It has a slightly sweet taste and a soft, slippery texture. Kombu is a type of kelp that has a strong umami flavor. It is often used to make dashi, a Japanese soup stock.  Hijiki is a seaweed with a mild, slightly sweet flavor. It has a firm texture and is often used in salads or side dishes. Arame is a seaweed with a mild, sweet flavor and a soft, slippery texture. It is often used in soups or stir-fries.