Seaweed Salad Sesame Ginger (Print Version)

Tender wakame seaweed with crisp vegetables in zesty sesame-ginger dressing. A refreshing Japanese-inspired dish ready in minutes.

# Components:

→ Seaweed

01 - 1 ounce dried wakame seaweed

→ Vegetables & Aromatics

02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced

→ Dressing

05 - 2 tablespoons toasted sesame oil
06 - 1 1/2 tablespoons rice vinegar
07 - 1 tablespoon low-sodium soy sauce or tamari
08 - 1 tablespoon freshly grated ginger
09 - 1 tablespoon maple syrup or honey
10 - 1 teaspoon toasted sesame seeds
11 - 1/2 teaspoon chili flakes

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro or parsley

# Directions:

01 - Place the dried seaweed in a bowl and cover with cold water. Soak for 7–10 minutes, or until fully rehydrated and tender. Drain well and squeeze out excess water.
02 - In a large bowl, combine the rehydrated seaweed, cucumber, carrot, and scallions.
03 - In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Transfer to a serving bowl. Sprinkle with additional sesame seeds and chopped cilantro or parsley, if desired. Serve immediately or chill for 15–30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in under 15 minutes but tastes like you put in way more effort
  • The dressing hits every flavor note and keeps for days in the fridge
  • You can customize the crunch based on whatever vegetables are languishing in your crisper drawer
02 -
  • Squeezing the excess water from rehydrated seaweed is crucial, or your dressing will become diluted and watery
  • The salad tastes even better after 15 to 30 minutes in the refrigerator, giving flavors time to mingle
  • Do not let it sit longer than a day or two, as the seaweed continues to soften and loses its appealing texture
03 -
  • A julienne peeler is worth the investment if you make this often, but a sharp knife and patience work perfectly fine
  • Taste the seaweed after rehydrating, some brands are saltier than others and may need less soy sauce in the dressing
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