Seaweed Salad Recipe

Hydrate seaweed

Place the dried mixed seaweed in a large bowl. Pour 600 ml cold water over the seaweed and let it soak 8–10 minutes (or according to package instructions) until rehydrated and expanded. Gently stir once or twice to separate clumps.

Drain the seaweed in a fine-mesh sieve and squeeze gently to remove excess water. If pieces are large, chop seaweed into 1–2 inch lengths. Transfer to a bowl and pat lightly with paper towels to remove remaining moisture.

Prepare vegetables: julienne the cucumber and carrot, and thinly slice the scallions. If cucumber seeds are watery, scrape them out before julienning to prevent dilution of dressing.

Combine vegetables with seaweed: in a medium mixing bowl, add the hydrated seaweed, cucumber, carrot, and scallions. Toss gently to combine.

Season lightly with 1/4 tsp salt and 1 tsp toasted sesame oil, tossing to distribute evenly. This helps the salad develop base seasoning before dressing.

Sprinkle 2 tbsp toasted sesame seeds over the salad and toss lightly; reserve a few seeds for final garnish.

Whisk dressing: in a small bowl or jar, combine 3 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar (or honey), 1 tsp fresh lemon juice, 1/2 tsp grated ginger, 1/4 tsp minced garlic (optional), and 1/4 tsp red pepper flakes (optional). Whisk or shake until sugar dissolves and dressing is emulsified.

Taste the dressing and adjust: if too sharp add a little more mirin or a pinch more sugar; if too salty add a splash more rice vinegar or 1/2 tsp water.

Dress the salad: pour the dressing over the prepared seaweed and vegetables (start with about 3/4 of the dressing). Toss gently and let sit 3–5 minutes to allow flavors to meld. Add more dressing to taste if desired.

Final garnish and serve: transfer seaweed salad to a serving bowl or individual plates. Drizzle any remaining dressing sparingly, top with reserved toasted sesame seeds. Optionally add a light extra drizzle (1/2 tsp) of toasted sesame oil for aroma.