Seaweed Salad Recipe

Name: Koizi Endless Gourmet Grill & Sushis Seaweed Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.75 cups dried wakame seaweed; 0.5 cups cucumber (medium), julienned; 0.5 cups carrot, julienned or shredded; 2 tbsp green onion, thinly sliced (white + green parts); 1 tsp red chili or red pepper (optional), thinly sliced; 1 tbsp toasted sesame seeds; 3 tbsp rice vinegar; 1.5 tbsp soy sauce (or tamari for gluten-free); 1 tsp sesame oil (toasted); 1 tsp neutral oil (vegetable or canola); 1 tsp sugar (or honey/agave); 1 tbsp fresh lime juice (or lemon); 0.5 tsp grated fresh ginger; 0.5 tsp garlic, finely grated or minced; 0.25 tsp kosher salt; 0.125 tsp cracked black pepper

Inspired by Koizi Endless Gourmet Grill & Sushi

Time25m

Serves4

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

3/4 cups dried wakame seaweed

1/2 cups cucumber (medium), julienned

1/2 cups carrot, julienned or shredded

2 tbsp green onion, thinly sliced (white + green parts)

1 tsp red chili or red pepper (optional), thinly sliced

1 tbsp toasted sesame seeds

Dressing

3 tbsp Rice vinegar

1 1/2 tbsp soy sauce (or tamari for gluten-free)

1 tsp sesame oil (toasted)

1 tsp neutral oil (vegetable or canola)

1 tsp sugar (or honey/agave)

1 tbsp fresh lime juice (or lemon)

1/2 tsp grated fresh ginger

1/2 tsp garlic, finely grated or minced

1/4 tsp kosher salt

1/8 tsp Cracked black pepper

Method

Seaweed & Vegetables

Rehydrate wakame

Place dried wakame in a medium bowl and cover with cold water (about 2 cups). Let soak 8–10 minutes until expanded and tender. Drain in a fine-mesh sieve and gently squeeze out excess water. Chop into bite-sized pieces if pieces are large. Transfer to a large mixing bowl.

Prepare vegetables

While wakame soaks, julienne the cucumber and carrot into thin strips. Thinly slice green onion and, if using, the red chili. Add cucumber, carrot, green onion, and chili to the bowl with the drained wakame.

Toast sesame seeds (if needed)

If your sesame seeds are untoasted, heat a small dry skillet over medium heat. Add sesame seeds and toast, stirring constantly, until fragrant and lightly golden, 1–2 minutes. Remove from heat and let cool. Reserve for garnish.

Dressing

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, neutral oil, sugar, lime juice, grated ginger, and minced garlic. Whisk or shake vigorously until sugar dissolves and dressing is evenly emulsified. Taste and adjust: add a pinch more sugar to balance acidity or a few drops more soy sauce for saltiness. Season with kosher salt and cracked black pepper.

Dress the salad

Pour the dressing over the bowl with wakame and vegetables. Toss gently but thoroughly to coat all ingredients. Let sit 5–10 minutes at room temperature to allow flavors to meld (seaweed absorbs dressing).

Finish and serve

Taste and adjust seasoning (more vinegar, soy, or salt as desired). Transfer to a serving bowl and sprinkle toasted sesame seeds on top. Serve chilled or at room temperature as an appetizer or side salad.