Seaweed Salad Recipe

1. Rehydrate wakame

Place 0.5 cup dried wakame in a medium bowl and cover with cold water. Let soak 8–10 minutes until softened and expanded. Drain through a fine mesh sieve and squeeze gently to remove excess water. Chop into bite-sized pieces if large.

2. Prepare vegetables: thinly slice cucumber into half-moons or ribbons, shred carrot, and thinly slice scallion greens. If using fresh chili, slice thinly.

3. Combine the drained wakame, sliced cucumber, shredded carrot, and scallions in a large mixing bowl. Toss gently to distribute evenly.

4. Make the dressing: in a small bowl or jar combine 2 tbsp toasted sesame oil, 2 tbsp light soy sauce, 1.5 tbsp rice vinegar, 1 tbsp mirin, 1 tsp grated fresh ginger, and 0.5 tsp minced garlic. Add 0.5 tsp extra sesame oil for finishing and 0.5 tsp sugar or honey if you like it slightly sweet. If you want more brightness, add 0.5 tbsp lemon or lime juice. Whisk or shake until well combined.

5. Taste and adjust: taste the dressing and adjust balance — more vinegar for tang, a pinch more sugar for sweetness, or an extra 0.5 tbsp soy for saltiness. If dressing is too strong, add 0.5–1 tbsp water to mellow it.

6. Dress the salad: pour the dressing over the seaweed and vegetable mixture. Toss gently with tongs or salad servers until everything is evenly coated.

7. Finish and rest: sprinkle 1 tbsp toasted sesame seeds and optional red pepper flakes or sliced chili over the salad. Let sit 5–10 minutes at room temperature to allow flavors to meld (or chill 15–30 minutes for cooler service).

8. Serve: transfer to a serving bowl or individual plates. Drizzle an additional small drop of toasted sesame oil if desired. Serve chilled or at room temperature.