Seaweed Salad Sesame Ginger (Print version)

Fresh seaweed medley with crisp vegetables and tangy sesame-ginger dressing

# What You Need:

→ 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 - 1.5 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 - 0.5 teaspoon chili flakes, optional

→ Garnish

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

# Directions:

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

# Expert Advice:

01 -
  • It's ready in 15 minutes, which means you can impress people without spending your evening in the kitchen.
  • The sesame-ginger dressing tastes like it came from a professional kitchen but requires nothing fancier than a whisk.
  • It's naturally vegan and gluten-free, so you're never stressed about feeding friends with dietary needs.
02 -
  • Don't oversoak the seaweed or it becomes mushy and loses its pleasant chew—set a timer for 10 minutes and stick to it.
  • If your dressing tastes too vinegary, a pinch more maple syrup fixes it immediately; if it's too sweet, a squeeze of lime adjusts it without adding salt.
03 -
  • Buy whole sheets of dried seaweed from an Asian market if you can—they're fresher and more flavorful than pre-cut packets.
  • Make the dressing the night before and let the flavors marry in the fridge; the sesame oil and ginger become more harmonious after sitting together.
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