Seaweed Salad Recipe

Rehydrate wakame

Place the dried wakame in a medium bowl and cover with 2 cups cold water. Let soak 8–10 minutes until rehydrated and tender (time varies with thickness).

Drain the wakame in a fine-mesh sieve, pressing gently to remove excess water. If the pieces are large, chop or cut them into 1–2 inch lengths. Transfer the drained wakame to a large mixing bowl.

Prepare the vegetables: thinly slice the cucumber, julienne or shred the carrot, and thinly slice the scallions. Add cucumber, carrot, and scallions to the bowl with the wakame and toss gently to combine.

Make the dressing

In a small bowl or jar, combine the toasted sesame oil, rice vinegar, soy sauce, lemon juice, sugar, grated ginger, minced garlic, red pepper flakes, and salt. Whisk or shake until the sugar is fully dissolved and the dressing is homogeneous. Taste and adjust seasoning (add a little more soy for saltiness, vinegar or lemon for brightness, or a pinch more sugar if too sharp).

If your sesame seeds are raw, toast them now: heat a small dry skillet over medium heat, add the sesame seeds, and toast, stirring constantly, 1–2 minutes until fragrant and lightly golden. Transfer to a plate to cool. (If you already have toasted sesame seeds, skip this step.)

Pour the dressing over the wakame and vegetables. Using tongs or two spoons, toss thoroughly so the seaweed and vegetables are evenly coated. Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, or refrigerate for up to 20 minutes if you prefer it chilled.

Just before serving, sprinkle the toasted sesame seeds over the salad and give it a final gentle toss. Taste and adjust with a pinch of salt, extra soy sauce, or a squeeze of lemon if needed.

Serve the seaweed salad chilled or at room temperature as a side dish or starter.