Seaweed Salad Recipe
Recipe information
Make Seaweed Salad in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Seaweed Base
Salad Ingredients
Dressing
Preparing the Seaweed
1. Soak the Seaweed
In a large bowl, combine the dried wakame seaweed with cold water. Allow it to soak for about 10-15 minutes, or until the seaweed is fully rehydrated and tender.
2. Drain and Chop
Once the seaweed has soaked, drain it well and gently squeeze out any excess water. Chop the seaweed into bite-sized pieces and set aside.
Preparing the Salad Ingredients
3. Slice the Vegetables
Using a sharp knife, thinly slice the cucumber, carrot, and radish. Aim for uniformity in thickness for an aesthetically pleasing salad.
4. Combine the Salad
In a large mixing bowl, combine the chopped seaweed with the sliced cucumber, carrot, and radish. Toss gently to mix the ingredients.
Making the Dressing
5. Mix the Dressing
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Adjust the salt to taste.
6. Dress the Salad
Pour the dressing over the salad mixture and toss gently to ensure all ingredients are well coated. Sprinkle sesame seeds on top.
Serving
7. Chill and Serve
For best flavor, allow the salad to chill in the refrigerator for at least 15 minutes before serving. Serve cold as a refreshing appetizer or side dish.
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