Seaweed Salad Recipe
Make Seaweed Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seaweed & Vegetables
Dressing & Garnish
Method
Seaweed & Vegetables
- 1
Rehydrate seaweed
Place the dried wakame in a medium bowl and cover with about 500 ml warm water. Let sit 8–10 minutes until rehydrated and expanded. Drain in a colander, gently squeeze out excess water with your hands, and chop larger pieces into bite-sized lengths (about 1–2 cm).
- 2
- 3
Prepare carrot and green onions
Julienne the carrot into matchstick-thin pieces (about 0.5 cup). Thinly slice the green onions on a bias. Combine the chopped wakame, sliced cucumber, julienned carrot, and half of the green onions in a large mixing bowl and toss gently to distribute evenly.
Dressing & Garnish
- 4
Make the dressing
In a small bowl or jar, whisk together soy sauce, rice vinegar, toasted sesame oil, neutral oil, sugar, mirin, grated ginger, minced garlic, and red pepper flakes until the sugar is fully dissolved and the dressing is homogenous. Taste and adjust balance: add a little more rice vinegar for brightness, a pinch more sugar for sweetness, or a few drops more soy sauce for saltiness.
- 5
Toast sesame seeds (if not pre-toasted)
Heat a small dry skillet over medium heat and add the sesame seeds. Toast, shaking the pan or stirring constantly, for 1–90 seconds until fragrant and light golden. Remove immediately to a cool plate to avoid burning.
- 6
Dress the salad
Pour the dressing over the bowl with wakame, cucumber, carrot, and green onions. Gently toss with two spoons until everything is evenly coated. Let the salad sit for 5–10 minutes in the refrigerator or at cool room temperature to allow flavors to meld.
- 7
Finish and serve
Before serving, toss again, taste and adjust seasoning if needed. Transfer to a serving dish and sprinkle the toasted sesame seeds and the remaining sliced green onions on top. Serve chilled or at cool room temperature as a dim sum small eat or side.
