Seaweed Salad Recipe

Place the dried wakame in a large bowl. Pour 4 cups cold water over the seaweed and let it soak for 8–10 minutes, or until fully rehydrated and expanded.

Drain the wakame in a fine-mesh sieve and press gently to remove excess water. For large pieces, chop into bite-size strips (about 1–2 inches). Transfer to a clean bowl.

Prepare the cucumber by halving lengthwise, scooping out seeds if necessary, and thinly slicing. Add to the bowl with the drained seaweed.

Add shredded carrot, sliced scallions, and thinly sliced red chili (if using) to the bowl with seaweed and cucumber. Toss gently to combine.

Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove from heat and let cool.

Make the dressing

In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, mirin, sugar, lemon juice, grated ginger, minced garlic, and red pepper flakes until sugar dissolves and the dressing is homogeneous.

Taste the dressing and adjust seasoning as needed: add a pinch more sugar if too sharp, a few drops of sesame oil for nuttiness, or a teaspoon of rice vinegar for brightness.

Pour the dressing over the seaweed and vegetables. Toss thoroughly but gently to evenly coat all ingredients. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Before serving, sprinkle the toasted sesame seeds over the salad and toss lightly. Adjust seasoning to taste (more soy sauce or lemon juice if desired).