Seaweed Salad Recipe

Rehydrate seaweed

Place dried wakame (1 cup) in a heatproof bowl. Pour 240 ml hot (not boiling) water over the seaweed and let soak 5–10 minutes until softened and expanded. Timing depends on type — softer wakame 5 min, thicker kelp blends up to 10 min.

Drain the seaweed in a fine-mesh sieve, pressing gently to remove excess water. If pieces are large, chop into 1–2 inch (2–5 cm) lengths. Transfer to a mixing bowl.

Toss 2 tbs toasted sesame seeds with the drained seaweed and set aside to cool while preparing the rest.

Prepare the cucumber: halved lengthwise, remove seeds if large, thinly slice into half-moons so it equals about 1 cup. If using English cucumber, slicing with skin is fine; for regular cucumber, peel if desired.

Julienne or shred 1/2 cup carrot and thinly slice 2 green onions on the bias. If using chili, thinly slice a small amount (about 1/2 tsp worth) very fine.

Add the prepared cucumber, carrot, green onion, and optional chili to the bowl with the drained seaweed and sesame seeds. Toss lightly to combine.

Whisk the dressing: in a small bowl or jar combine 3 tbs rice vinegar, 1.5 tbs soy sauce (or tamari), 1 tbs toasted sesame oil, 1 tbs mirin (or honey), 1 tsp sugar, 1 tsp grated fresh ginger, 1/2 tsp minced garlic, and 1/4 tsp red pepper flakes (if using). Whisk until sugar is dissolved and the mixture is homogeneous. Taste and adjust: add up to 1 tsp more rice vinegar for brightness, or 1/2 tsp more honey if you prefer sweeter.

Optionally chill the dressing for 5–10 minutes to let flavors meld before dressing the salad.

Pour the dressing over the seaweed and vegetable mixture. Toss thoroughly so the seaweed and vegetables are evenly coated. Let sit 5 minutes for flavors to marry (up to 20 minutes is fine).

Taste and adjust seasoning: add a small pinch of salt or an additional 1/2 tbs soy sauce if needed. If desired, squeeze 1 tsp lime or lemon juice for brightness.

Drizzle an extra 1/2 tsp toasted sesame oil over the salad for aroma and toss gently.

Transfer to a serving bowl and garnish with additional toasted sesame seeds, a sprinkle of nori strips or furikake if using. Serve chilled or at cool-room temperature.