Seaweed Salad Recipe
Seaweed, masago, cucumbers all dressed in our light vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seaweed Salad
Method
Preparation
- 1
Rehydrate the Seaweed
In a bowl, soak the dried wakame seaweed in warm water for about 10-15 minutes until it expands and becomes tender. Drain and squeeze out excess water.
- 2
Prepare the Cucumber
While the seaweed is soaking, slice the cucumber into thin rounds or half-moons as per your preference. Set aside.
- 3
Make the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey/agave syrup until well combined.
- 4
Combine Ingredients
In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, and masago. Pour the dressing over the salad and toss gently to combine.
- 5
Season and Serve
Add salt to taste and sprinkle with sesame seeds and black sesame seeds if using. Serve chilled or at room temperature.
