Seaweed Salad Recipe

Rinse and soak seaweed

Place the 0.5 cup dried mixed seaweed in a medium bowl and cover with cold water by about 2 inches. Soak for 8–10 minutes (follow package instructions if different) until rehydrated and tender. If there are larger pieces, cut into bite-sized pieces with kitchen scissors.

Drain and squeeze

Drain the seaweed in a fine sieve and gently squeeze out excess water with your hands or press between paper towels. Transfer to a mixing bowl.

Prepare vegetables

While the seaweed is soaking, thinly slice or julienne 0.5 cup cucumber (remove seeds if watery) and 0.25 cup carrot. Thinly slice scallions. Add cucumber, carrot and scallions to the bowl with the drained seaweed.

Whisk dressing

In a small bowl or jar combine 3 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp mirin, 0.5 tsp sugar or honey, 0.5 tsp grated ginger, 0.25 tsp grated garlic, 0.25 tsp red pepper flakes (if using) and 0.25 tsp salt. Whisk or shake until sugar is dissolved and the dressing is uniform.

Dress the salad

Pour the dressing over the seaweed and vegetables. Toss gently but thoroughly so the seaweed and veg are evenly coated. Taste and adjust seasoning: add a touch more soy for saltiness, vinegar for brightness, or a pinch more sugar if too sharp.

Rest for flavors to meld

Let the dressed salad sit in the refrigerator for at least 10–15 minutes (up to 1 hour) to allow flavors to marry. If it sits longer, re-toss before serving.

Just before serving, sprinkle 1 tbs toasted sesame seeds and optional shredded nori or seaweed flakes over the salad. Garnish with thin radish slices and a lemon or lime wedge on the side to squeeze if desired. Serve chilled or at cool room temperature.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note: seaweed will continue to absorb dressing and soften over time.