Seaweed Salad Recipe

Rehydrate seaweed

Place the dried wakame and mixed seaweed in a large bowl. Cover with cold water by at least 1 inch and let soak 8–10 minutes (or follow package directions) until rehydrated and tender. The seaweed will expand — drain in a colander and gently squeeze out excess water. Reserve.

Prepare cucumber

While seaweed soaks, thinly slice the cucumber on a bias into 1/8–1/4 inch slices. If cucumber has a large seed core, scoop seeds out first. For a crisper texture, lightly salt the cucumber slices (about 1/4 tsp) and let sit 5 minutes, then blot excess moisture with paper towel.

Slice scallions and chili

Trim and thinly slice the scallions on the diagonal, separating white and green parts if desired. Thinly slice half a small red chili (or use to taste) into rings, removing seeds for less heat.

Combine base ingredients

In a mixing bowl, add the drained seaweed, prepared cucumber, scallions, and sliced chili. Toss gently to combine and set aside while you make the dressing so flavors meld.

Whisk together rice vinegar, soy sauce, sesame oil, mirin, sugar (or honey), grated ginger, and lemon juice in a small bowl until sugar dissolves and the dressing is uniform. Taste and adjust: add more rice vinegar for acidity, soy for salt, or a pinch more sugar if too tart.

Stir in 1 teaspoon toasted sesame seeds, salt, and optional chili flakes. If dressing seems too sharp, add an extra 1/2 teaspoon sesame oil or 1 teaspoon water to mellow.

Dress the salad

Pour the dressing over the seaweed-cucumber mixture. Toss gently but thoroughly so the seaweed and cucumber are evenly coated. Let sit 5–10 minutes to allow flavors to marry; toss once more before serving.

Finish and serve

Transfer to a serving bowl or individual plates. Sprinkle the remaining toasted sesame seeds (about 1 tablespoon) over the top and adjust seasoning with a pinch of salt or a dash of soy sauce if desired. Serve chilled or at cool room temperature.