Seaweed Salad 海草 Recipe

Rehydrate seaweed

Place the mixed dried seaweed in a large bowl and cover with cold water. Soak for 8–12 minutes until fully rehydrated and tender (follow package if it gives a different time).

Drain the seaweed in a fine mesh sieve, rinse under cold running water to remove grit and excess salt, then gently squeeze or press with the back of a spoon to remove excess water. Chop larger pieces into 1–2 inch pieces if needed.

Prepare the vegetables while the seaweed drips: thinly slice the seeded cucumber and julienne the carrot. Pat the cucumber and carrot dry on paper towels to remove surface moisture.

Make the dressing

In a small bowl or jar combine rice vinegar, soy sauce, toasted sesame oil, mirin, and granulated sugar (or honey). Whisk or shake until the sugar dissolves.

Add the grated fresh ginger, minced garlic, red pepper flakes, and salt to the mixture. Taste and adjust: add a pinch more sugar if too sharp, or 1/2 tsp more soy sauce for saltiness. The dressing should be balanced — tangy, savory, and slightly sweet.

Combine salad

In a large bowl, combine the drained seaweed, sliced cucumber, and julienned carrot. Pour the dressing over the salad and toss thoroughly so everything is evenly coated.

Let the salad sit for at least 10 minutes at room temperature (or chill for 15–30 minutes) to allow flavors to meld and the seaweed to absorb the dressing.

Just before serving, stir in the lime juice if using, then sprinkle the toasted sesame seeds and sliced scallions over the top. Give a final gentle toss and serve chilled or at cool room temperature.