If using dried wakame/kaiso blend, place 1 cup dried by volume in a bowl and cover with cold water. Soak 5–10 minutes until rehydrated and tender. Drain in a fine mesh sieve and gently squeeze out excess water. Chop larger pieces to bite-sized (about 1–2 inch pieces). If using pre-hydrated or refrigerated seaweed salad, drain any excess liquid and set aside.

Pat the rehydrated seaweed dry with paper towels to remove excess moisture so dressing will cling better.

Prepare Vegetables & Garnishes

Wash and thoroughly dry the lettuce leaves. Tear into bite-sized pieces and place in a large mixing bowl.

Halve 12 cherry tomatoes and add to the bowl. Thinly slice 0.5 cup cucumber (if using) and 2 tbsp red onion; add both to the bowl.

Add the prepared seaweed to the bowl with lettuce and vegetables. Reserve toasted sesame seeds and sliced scallion for final garnish.

Make Ponzu Dressing

In a small bowl or jar, combine 3 tbsp ponzu sauce, 1 tsp rice vinegar, 1 tsp light soy sauce, 1 tsp toasted sesame oil, 1 tsp mirin (optional), 1 tsp fresh lemon juice, 1/2 tsp grated fresh ginger and 1/2 tsp sugar or honey. Whisk or shake vigorously until sugar dissolves and the dressing is homogeneous.

Taste and adjust: if too salty, add a few drops of water or more lemon; if too tart, add a little more mirin or honey. Stir in 1/2 tsp toasted sesame seeds.

Assemble Salad

Pour the dressing over the salad components in the large bowl (start with about 3/4 of the dressing and reserve some for serving). Gently toss with tongs or salad forks until lettuce, seaweed and vegetables are evenly coated. Toss just enough to combine without wilting the lettuce.

Plate the salad onto a serving platter or divide among 2–3 plates. Sprinkle the reserved toasted sesame seeds and 1 tbsp thinly sliced scallion over the top.

Add any optional garnishes: avocado slices, shredded nori or bonito flakes, and crushed toasted nuts as desired. Serve immediately with remaining dressing on the side.

Storage

If not serving right away, keep the dressing separate and refrigerate salad components covered for up to 24 hours. Toss with dressing just before serving to preserve lettuce crispness.