Seaweed Salad Recipe

Rehydrate wakame

Place the dried wakame in a medium bowl and cover with cold water. Let soak 8–10 minutes until fully rehydrated and tender. The seaweed will expand; if it seems very salty or chewy, rinse briefly under cold running water.

Drain and chop

Drain the wakame in a fine-mesh sieve, press gently to remove excess water, and chop into bite-sized pieces if larger than 1 inch.

Prep vegetables

Prepare the vegetables: julienne the cucumber and carrot, and thinly slice the green onions. If using salad greens or sprouts, pat dry with a towel to avoid diluting the dressing.

Combine

Combine the drained seaweed, cucumber, carrot, green onions, and optional sprouts in a large mixing bowl. Toss gently to distribute evenly.

Make the dressing

In a small bowl or jar, add rice vinegar, soy sauce, sesame oil, neutral oil, sugar (or honey), mirin (if using), lemon juice, grated ginger, minced garlic, salt, and red pepper flakes. Whisk or shake vigorously until sugar dissolves and the dressing is homogenous.

Adjust seasoning

Taste the dressing and adjust: add a little more rice vinegar for brightness, a pinch more sugar or honey if too tart, or a dash more soy sauce for saltiness. The dressing should be balanced—tangy, slightly sweet, and savory with a sesame aroma.

Add sesame seeds

Stir in the toasted sesame seeds so they distribute through the dressing.

Dress the salad

Pour the dressing over the seaweed and vegetables. Using tongs or salad servers, toss gently but thoroughly so everything is evenly coated. Let rest 5–10 minutes to allow flavors to meld (seaweed absorbs dressing quickly).

Garnish and serve

Transfer to a serving bowl or divide among plates. Sprinkle extra toasted sesame seeds and add toasted nori strips if using. Serve with lime or lemon wedges on the side for an optional bright squeeze.

Storage note

Seaweed salad can be served immediately or chilled for up to 2 hours. If making ahead, keep dressing separate and toss just before serving to preserve texture.