Japanese Seaweed Salad Recipe
Make Japanese Seaweed Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seaweed Base
Vegetables
Dressing
Method
Preparation of Seaweed
- 1
Soak the Wakame
In a bowl, soak 1 cup of wakame seaweed in warm water for about 10-15 minutes until it becomes soft. Drain and set aside.
- 2
Soak the Kombu
Soak 2 tablespoons of kombu seaweed in warm water for 10 minutes. Slice it thinly after soaking and set aside.
Vegetable Preparation
- 3
- 4
Julienne the Carrot
Peel 1 medium carrot and cut it into thin strips (julienne).
- 5
Chop the Green Onions
Finely chop 2 stalks of green onions, including the green tops.
Dressing Preparation
- 6
Mix the Dressing
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and salt to taste until well combined.
- 7
Add Sesame Seeds
Stir in 1 tablespoon of sesame seeds into the dressing mixture.
Combining Ingredients
- 8
Combine Seaweed and Vegetables
In a large bowl, combine the soaked wakame and kombu with the sliced cucumber, julienned carrot, and chopped green onions.
- 9
Add the Dressing
Pour the dressing over the seaweed and vegetable mixture. Toss gently to coat all ingredients evenly.
Serving
- 10
Serve the Salad
Transfer the salad to a serving plate or bowl. You can garnish with additional sesame seeds and green onions if desired. Serve chilled or at room temperature.
