Seaweed Salad Recipe
Dive into the refreshing ocean flavors of our Seaweed Salad, a vibrant medley of tender sea greens tossed with crisp cucumbers, zesty citrus, and a hint of sesame oil. This light and nutritious dish is a perfect start to any meal, offering a delightful crunch and a burst of umami that will transport your taste buds to the shores of the sea.
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.
Salad Ingredients
Method
Preparation Steps
Rehydrate the Seaweed
In a bowl, soak the dried seaweed in warm water for about 10 minutes or until it expands and softens. Drain and squeeze out excess water.
Prepare the Vegetables
Thinly slice the cucumber, carrot, and radishes. Chop the green onions finely.
Combine Ingredients
In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, carrot, radish, and green onions.
Dress the Salad
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sesame seeds. Pour the dressing over the salad and toss well to combine.
Serve
Chill the salad in the refrigerator for 15 minutes before serving.