Seaweed Salad Recipe

Rehydrate wakame

Place 1/2 cup dried wakame in a medium bowl and cover with about 2 cups cold water. Let soak 8–10 minutes until rehydrated and plump. Drain in a fine-mesh sieve and gently squeeze out excess water. Trim any large stems and chop seaweed into bite-size pieces if needed. Pat lightly with a paper towel to remove remaining moisture.

Prepare vegetables

While the seaweed is soaking, wash and prepare the vegetables. Julienne or thinly slice 1/2 cup cucumber and 1/2 cup carrot. Thinly slice 1/4 cup red bell pepper if using. Thinly slice 2 tablespoons green onion. Chop 1 tablespoon cilantro or mitsuba if using. Toast 1 tablespoon sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring, until fragrant and lightly golden; remove from heat to cool.

Whisk dressing

In a small bowl or jar combine 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon mirin (or honey), 1/2 teaspoon sugar, 1 teaspoon fresh lime juice, 1/2 teaspoon grated ginger, 1/4 teaspoon minced garlic (optional), and 1/4 teaspoon red pepper flakes (optional). Whisk or shake vigorously until sugar dissolves and dressing is emulsified. Taste and adjust: add a pinch more sugar for sweetness, more soy for salt, or more vinegar/lime for brightness.

Combine the rehydrated, drained seaweed, prepared cucumber, carrot, bell pepper (if using), and green onion in a large bowl.

Pour the dressing over the seaweed and vegetables. Toss gently but thoroughly to coat all ingredients. Let sit 5–10 minutes to allow flavors to meld (seaweed will absorb some dressing).

Taste and adjust seasoning: add a little more soy sauce for salt, a squeeze of lime for brightness, or a few drops of sesame oil for aroma.

Transfer to a serving bowl and sprinkle with toasted sesame seeds and chopped cilantro/mitsuba. Serve chilled or at cool room temperature.