Seaweed Salad Recipe

Rehydrate seaweed

Place the dried wakame in a medium bowl and cover with cold water. Let soak for 8–10 minutes until rehydrated and tender. Drain in a fine-mesh sieve and gently squeeze out excess water. Chop larger pieces to bite-size (about 1–2 inch pieces).

Prepare vegetables: julienne the cucumber and carrot into matchstick pieces. If cucumber is watery, lightly salt (about 1/8 tsp) and let sit 5 minutes, then pat dry to remove excess moisture.

Combine: In a large mixing bowl, add the drained seaweed, julienned cucumber, carrot, and sliced scallions. Toss gently to combine.

Add seeds: Sprinkle the toasted sesame seeds and optional toasted sesame or nori strips over the mixed seaweed and vegetables; set aside while you make the dressing so flavors meld.

Whisk dressing: In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, mirin, sugar (or honey), grated ginger, minced garlic, and red pepper flakes. Whisk or shake until sugar dissolves. Taste and adjust: it should be bright, slightly sweet, salty, with a hint of heat. If too strong, add up to 1 tsp water to mellow and adjust to taste.

Dress salad: Pour the dressing over the seaweed and vegetables. Use tongs or two spoons to toss gently and evenly, ensuring the seaweed absorbs the dressing. Let sit 5–10 minutes at room temperature to allow flavors to meld.

Final toss & serve: Give the salad a final toss, adjust seasoning if needed (a small pinch of salt or extra soy for saltiness, extra vinegar for brightness), then transfer to a serving bowl. Garnish with an extra sprinkle of toasted sesame seeds and a few nori strips or a light dusting of shichimi togarashi if desired.