Seaweed Salad Sesame Ginger (Printable Version)

Vibrant seaweed salad with crisp vegetables in tangy sesame-ginger dressing. Ready in 15 minutes.

# 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 - 1.5 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 fresh cilantro or parsley, chopped, optional

# Directions:

01 - Place dried wakame seaweed in a bowl and cover with cold water. Soak for 7 to 10 minutes until fully rehydrated and tender. Drain well and squeeze out excess water.
02 - In a large mixing 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 the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Transfer to a serving bowl. Sprinkle with additional sesame seeds and chopped cilantro or parsley if desired.
06 - Serve immediately or refrigerate for 15 to 30 minutes to enhance flavors before serving.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can make it while your rice cooker runs or guests are still taking off their shoes.
  • The sesame-ginger dressing hits that perfect balance between tangy and sweet, making you want to scrape the bowl clean.
  • It's surprisingly filling as a side but delicate enough to not overshadow whatever else you're serving.
  • Once you taste how the rehydrated seaweed actually has texture and flavor, you'll understand why this dish isn't just a health trend.
02 -
  • If you over-squeeze the seaweed after draining, it becomes stringy and loses its pleasant chewiness, so be firm but not aggressive.
  • Make the dressing separately before tossing everything together, because mixing it all at once makes the vegetables weep and dilutes the flavors you've worked to build.
03 -
  • Toast your own sesame seeds in a dry pan right before serving if you want them to taste bright and alive rather than flat and old.
  • Keep the seaweed and vegetables separate from the dressing until the last moment if you're serving this later, so everything stays crisp and intentional instead of turning soggy and limp.
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