Pin it The first time I encountered seaweed salad at a tiny Japanese restaurant in my neighborhood, I couldn't stop eating it. There was something about the slippery tender seaweed coated in that nutty sesame ginger dressing that kept me going back for bite after bite. I spent the next few months experimenting in my own kitchen until I could recreate that same refreshing bite at home.
Last summer I brought a big bowl of this to a potluck and watched it disappear faster than anything else on the table. My friend Sarah who swore she hated seaweed took one hesitant bite and ended up asking for the recipe before she even finished her serving.
Ingredients
- 30 g dried wakame seaweed: This expands dramatically when rehydrated so a small handful goes a long way
- 1 small cucumber: Thinly sliced adds a cool crisp contrast to the tender seaweed
- 1 small carrot: Julienned into delicate ribbons brings sweetness and vibrant color
- 2 scallions: Thinly sliced for mild onion flavor and a pop of green
- 2 tbsp toasted sesame oil: The backbone of the dressing use the toasted kind not plain
- 1 ½ tbsp rice vinegar: Adds gentle acidity without overpowering the delicate seaweed
- 1 tbsp soy sauce or tamari: Tamari keeps it gluten free with the same deep savory flavor
- 1 tbsp freshly grated ginger: Use a microplane to get it really fine no stringy bits
- 1 tbsp maple syrup or honey: Just enough to balance the salt and brighten everything
- 1 tsp toasted sesame seeds: Whisked right into the dressing for extra nutty depth
- ½ tsp chili flakes: Optional but that tiny heat makes the other flavors sing
- Additional sesame seeds and cilantro: For garnish because we eat with our eyes first
Instructions
- Rehydrate the seaweed:
- Place dried wakame in a bowl and cover generously with cold water. Let it soak for 7 to 10 minutes until it's tender and expanded. Drain thoroughly and give it a gentle squeeze to remove excess water.
- Prep the vegetables:
- While seaweed soaks slice the cucumber into thin rounds and julienne the carrot into matchsticks. Thinly slice the scallions including some of the green tops.
- Whisk the dressing:
- In a small bowl combine sesame oil rice vinegar soy sauce grated ginger maple syrup sesame seeds and chili flakes. Whisk until emulsified and the syrup dissolves completely.
- Combine everything:
- Add rehydrated seaweed to a large bowl along with cucumber carrot and scallions. Pour the dressing over and toss gently until every strand is coated.
- Let the flavors marry:
- Transfer to a serving bowl and sprinkle with extra sesame seeds and cilantro if using. You can serve right away but 15 to 30 minutes in the fridge makes it even better.
Pin it This salad became my go-to side whenever we order takeout because it's ready in fifteen minutes and makes everything feel more complete. Something about that combination of cold crisp textures and vibrant flavors just hits different on warm days.
Make It Your Own
I've started adding thinly sliced radishes or shredded red cabbage when I want extra crunch and color. Sometimes I toss in edamame for protein or use a splash of lime juice instead of rice vinegar when I'm feeling adventurous.
Serving Suggestions
This shines alongside simple grilled fish or as part of a bigger Japanese inspired spread with miso soup and pickled vegetables. I also love it tucked into a bowl of brown rice for a quick satisfying lunch that doesn't weigh me down.
Storage Tips
The salad keeps well for about two days though the vegetables will soften as they sit. The seaweed actually gets better as it marinates further in the dressing.
- Store in an airtight container and give it a quick toss before serving again
- Hold off on the final sesame seed garnish until you're ready to serve the leftovers
- If it looks a little dry add a splash more rice vinegar and a drop of sesame oil
Pin it There's something deeply satisfying about transforming those dry shriveled seaweed flakes into this vibrant refreshing salad that keeps you coming back for just one more bite.
Recipe FAQs
- → What type of seaweed works best?
Dried wakame seaweed is ideal for this dish. It rehydrates beautifully, becomes tender, and has a mild flavor that pairs perfectly with the sesame-ginger dressing.
- → Can I make this salad ahead?
Yes! This salad actually benefits from chilling for 15–30 minutes before serving, which allows the flavors to meld together. It stores well in an airtight container for up to 2 days.
- → Is this dish gluten-free?
When using tamari instead of regular soy sauce, this dish becomes completely gluten-free. Always double-check packaged seaweed for possible cross-contamination.
- → How do I rehydrate the seaweed properly?
Place dried wakame in a bowl and cover with cold water. Let soak for 7–10 minutes until fully tender and expanded. Drain well and squeeze out excess water before using.
- → What can I add for extra crunch?
Thinly sliced radish, shredded red cabbage, or even edamame beans make excellent additions for extra texture and nutrition while maintaining the dish's refreshing profile.
- → Can I adjust the spice level?
Absolutely! The chili flakes are optional, and you can easily increase or decrease the amount to suit your taste preference. You can also add fresh minced chili for more heat.