Seaweed Salad Recipe

Rehydrate wakame

Place dried wakame in a medium bowl and cover with cold water. Let soak 8–10 minutes until fully rehydrated and plump. If pieces are large, cut into 1–2 inch lengths with kitchen shears or a knife.

Drain the rehydrated wakame in a fine sieve and press gently with the back of a spoon to remove excess water. Pat lightly with paper towels to avoid diluting the dressing.

If using mizuna or mixed greens, combine them with the drained wakame in a salad bowl and toss gently to mix.

In a small bowl or jar, whisk together rice vinegar, mirin, soy sauce, sesame oil, granulated sugar, grated ginger, minced garlic, and 1 tsp water until sugar dissolves and the dressing is smooth.

Taste and adjust balance: add up to 1 tsp more mirin or 1/2 tsp sugar for sweetness, or 1/2 tsp more rice vinegar for brightness. If you prefer less salt, reduce soy sauce by 1/2 tsp and compensate with a touch more mirin or water.

If you prefer a thinner dressing, whisk in an extra 1–2 teaspoons of water until desired consistency is reached.

Pour the dressing over the prepared seaweed (and greens) and toss gently but thoroughly so the dressing coats the strands and leaves evenly. Let sit 2–5 minutes to allow flavors to marry.

Add the thinly sliced cucumber, julienned carrots, and sliced shiitake if using, and toss once more to combine.

Sprinkle toasted sesame seeds and sliced scallions over the salad. If you like a bit of heat, add red pepper flakes to taste.

Serve chilled or at cool room temperature. Leftovers keep in an airtight container in the refrigerator for up to 2 days; toss briefly before serving as dressing may settle.