Seaweed Salad Recipe

soak

Place 1 cup dried wakame in a medium bowl. Pour 2 cups warm (not boiling) water over the seaweed and let soak 5–10 minutes until rehydrated and tender. Drain in a fine-mesh sieve and gently squeeze to remove excess water. If pieces are large, chop into 1–2 inch lengths.

Core the Granny Smith apple and cut into thin matchsticks or julienne (about 1/8–1/4 inch). Leave the skin on for color and crunch. To prevent browning and add brightness, toss apple slices immediately with 1 teaspoon lemon juice.

Thinly slice the green onions on a sharp bias. Roughly chop and lightly toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, watching carefully to avoid burning. Remove and cool, then roughly chop if needed.

Toast 1 tablespoon sesame seeds in the same dry skillet over medium-low heat 1–2 minutes until aromatic and lightly golden. Transfer to a bowl to cool.

In a small bowl or jar combine 3 tablespoons rice vinegar, 1.5 tablespoons soy sauce, 1 tablespoon neutral oil, 1 teaspoon sesame oil, 1 teaspoon sugar or honey, 1 teaspoon fresh lemon juice, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic, 1/4 teaspoon red pepper flakes (if using) and 1/4 teaspoon salt. Whisk or shake vigorously until sugar is dissolved and dressing is emulsified. Taste and adjust — more vinegar for tang, more soy for saltiness, or a touch more sesame oil for nuttiness.

Place the drained seaweed in a large mixing bowl. Add the julienned Granny Smith apple, sliced green onions, and half of the toasted walnuts.

Pour the dressing over the salad and toss gently but thoroughly to coat all components. Let sit 3–5 minutes to allow flavors to meld and the apples to slightly soften while remaining crisp.

Taste and adjust seasoning: add a pinch more salt or a splash of soy sauce if needed.

Transfer salad to a serving bowl or individual plates. Sprinkle toasted sesame seeds and the remaining walnuts on top. If desired, drizzle 1/2 teaspoon toasted sesame oil over the salad for extra aroma and scatter chopped cilantro or parsley.

Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator up to 2 days; dress lightly just before serving if storing to preserve apple crunch.