Seaweed Salad Recipe

Rehydrate seaweed

Place dried wakame in a medium bowl and pour 2 cups room-temperature water over it. Let sit 8–10 minutes until rehydrated and expanded. Gently squeeze or press to remove excess water, then chop into bite-sized pieces if needed (about 1-inch). Reserve any liquid (optional) for light thinning of the dressing.

Make dressing

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, mirin (if using), and sugar or honey. Whisk or shake until sugar dissolves. Taste and adjust balance: add more rice vinegar for tang, mirin or sugar for sweetness, or soy sauce for saltiness. If dressing seems too strong, add 1–2 teaspoons of the reserved seaweed soaking liquid or water to mellow.

Toast sesame seeds

In a small dry skillet over medium heat, toast the sesame seeds, stirring, until fragrant and light golden, about 1–2 minutes. Remove from heat to avoid burning.

Prepare vegetables: thinly slice the cucumber into half-moons or matchsticks and lightly salt (a pinch) if desired to draw out water — let sit 5 minutes and pat dry. Julienne the carrot, thinly slice scallions and chili, and finely grate the ginger. Combine the prepared cucumber, carrot, scallions, chili, and grated ginger in a large mixing bowl.

Add seaweed to vegetables: add the drained, chopped wakame to the bowl with the vegetables and toss gently to combine so the textures are evenly distributed.

Dress the salad: pour the dressing over the seaweed and vegetables. Add lime juice, salt, cracked black pepper, and red chili flakes (if using). Toss thoroughly but gently so the seaweed and vegetables are evenly coated. Taste and adjust seasoning — a little more soy sauce for salt, lime for acidity, or sesame oil for richness.

Finish and rest: sprinkle the toasted sesame seeds and shredded kombu (if using) over the salad and toss once more. Let the salad rest 5–10 minutes at room temperature to allow flavors to meld; you can chill for up to 30 minutes if you prefer it cold.

Serve: transfer to a serving bowl or individual plates. Garnish with an extra pinch of sesame seeds or a few thin scallion greens. Serve as an appetizer or side.