Seaweed Salad Recipe
Make Seaweed Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seaweed & Vegetables
Dressing
Method
Seaweed & Vegetables
- 1
Rehydrate wakame
Place dried wakame in a medium bowl and cover with cold water. Let soak 8–10 minutes until tender and re-expanded. Drain through a fine-mesh sieve and gently squeeze out excess water. Chop into bite-sized pieces if the pieces are large.
- 2
Prepare cucumber
While wakame soaks, thinly slice cucumber into matchsticks or half-moons. If using a waxy cucumber, peel a strip or two. For a crisper texture, salt the cucumber lightly (about 1/8 tsp kosher or 1/4 tsp table salt), toss, let sit 5 minutes, then pat dry with paper towels to remove excess moisture.
- 3
Combine vegetables
In a mixing bowl, combine the drained wakame, sliced cucumber, shredded carrot, and sliced green onion. Set aside while you make the dressing so flavors can meld briefly.
Dressing
- 4
Make the dressing
In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, mirin, sugar, grated ginger, and minced garlic until sugar dissolves. Add 1 tablespoon water to loosen the dressing if it feels too strong or viscous. Taste and adjust: add up to 1/2 teaspoon more sugar for sweetness, or 1/2 teaspoon more soy sauce for saltiness.
- 5
Toast sesame seeds (optional)
In a small dry skillet over medium heat, toast the sesame seeds 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat to prevent burning.
- 6
Dress the salad
Pour the dressing over the bowl of wakame and vegetables. Toss gently but thoroughly to coat all pieces. Let sit 5–10 minutes so flavors marry. Taste and adjust seasoning: add a pinch of salt or another 1/2 teaspoon rice vinegar if you want brighter acidity.
- 7
Finish and serve
Transfer the salad to a serving bowl or plate. Sprinkle toasted sesame seeds and optional sliced red chili or chile flakes on top. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 2–3 days; drain any accumulated liquid before serving.