Spicy Seaweed Salad Recipe

Make the dressing

In a small bowl or jar, combine 3 tbs soy sauce, 2 tbs rice wine vinegar, 1 tbs sesame oil, 1 tbs gochujang (or Sriracha), 1 tsp honey, 1 tbs fresh lime juice, 1 tsp grated ginger, 1 minced garlic clove, 1 tbs toasted sesame seeds, and 1 tsp red pepper flakes. Whisk or shake vigorously until smooth and emulsified. Taste and adjust heat or sweetness — add more gochujang or red pepper flakes to increase spice, or more honey to balance.

Prepare the seaweed

Place 1 cup dried wakame or mixed seaweed in a large bowl and cover with cold water. Let soak 8–10 minutes until rehydrated and tender (follow package time if different). Drain and gently squeeze out excess water. Chop into bite-sized pieces if large.

Prepare vegetables

While the seaweed soaks, julienne 1 cup cucumber, shred 1/2 cup carrot, and thinly slice 1/4 cup red onion or scallions. If using jalapeño or bird's eye chili, thinly slice 1/2 piece, removing seeds if you want less heat. Roughly chop 2 tbs cilantro if using.

Combine salad components

In a large bowl, combine the drained seaweed, cucumber, carrot, red onion/scallions, cilantro, and 2 tsp pickled ginger (if using). Add 1/2 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper and toss gently to combine.

Dress the salad

Pour the prepared dressing over the salad — start with about two-thirds and reserve the rest. Toss thoroughly so vegetables and seaweed are evenly coated. Taste and add remaining dressing if desired. Let the salad sit 5–10 minutes to allow flavors to marry; toss again before serving.

Finish and garnish

Transfer salad to a serving bowl. Sprinkle 1 tsp crushed nori or furikake and additional 1 tbs toasted sesame seeds and 2 tbs crushed peanuts or macadamia nuts for crunch (if using). Garnish with thin chili slices on top for extra heat and a lime wedge on the side.

If adding protein, fold 6 oz cooked shrimp or cubed silken tofu into the salad gently just before serving so the protein stays intact. Serve chilled or at cool-room temperature as a side or light main. Keeps well in the refrigerator covered for up to 24 hours; dressing may be absorbed so toss again before serving.