Seaweed Salad Sesame Ginger (Printable)

Fresh seaweed medley with crisp vegetables and zesty 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 wakame 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 - Transfer rehydrated seaweed to a large bowl and add 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 salad mixture and toss gently until all components are evenly coated.
05 - Transfer to a serving bowl and sprinkle with additional sesame seeds and chopped cilantro or parsley as desired.
06 - Serve immediately or refrigerate for 15 to 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It's the kind of salad that tastes more sophisticated than the effort it requires, making you feel like a confident cook.
  • Fresh, crunchy textures collide with a dressing so balanced it works as both appetizer and palate cleanser.
  • Seaweed brings minerals and umami that grocery store lettuces simply cannot match.
02 -
  • Don't skip the squeezing step after rehydrating the seaweed—leaving water in it will dilute your dressing and turn the salad into a sad, soggy puddle by the time you eat it.
  • Taste the dressing before mixing it into the salad; this is your moment to adjust sweetness, salt, and spice to match your own preferences.
  • Make sure your sesame oil is truly toasted sesame oil, not regular sesame oil, because the difference between the two is the difference between delicious and disappointing.
03 -
  • Buy your wakame from a source you trust—quality varies wildly, and fresher seaweed tastes cleaner and more ocean-forward than older stock.
  • If your ginger tastes hot or harsh, it might be old; fresh ginger should smell bright and lemony, not sharp or woody.
  • This salad pairs beautifully with sake, chilled green tea, or even sparkling water with a splash of yuzu—let the drink enhance rather than compete with the delicate flavors.
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