Seaweed Salad Sesame Ginger (Printable)

Vibrant seaweed with crisp vegetables in tangy sesame-ginger dressing

# What You'll 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 ½ 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 - ½ teaspoon chili flakes

→ Garnish

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

# How-To Steps:

01 - Place dried wakame in a bowl and cover with cold water. Soak for 7–10 minutes until fully tender. Drain thoroughly and squeeze out excess water.
02 - Combine rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions in a large mixing bowl.
03 - Whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes in a small bowl until emulsified.
04 - Pour dressing over seaweed mixture. Toss gently until evenly coated.
05 - Transfer to serving bowl. Sprinkle with additional sesame seeds and fresh cilantro or parsley. Serve immediately or refrigerate 15–30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • The rehydration magic transforms dried wakame into tender slippery strands in under ten minutes
  • That sesame ginger dressing hits every perfect note of salty sweet tangy and nutty
02 -
  • Don't oversoak the wakame or it becomes mushy instead of pleasantly slippery
  • Squeeze the water out gently but thoroughly or the dressing will get watered down
03 -
  • Use a microplane or fine grater for the ginger to avoid any fibrous pieces
  • Let the dressed salad rest for at least 10 minutes before serving for the best flavor integration
Return