Seaweed Salad Recipe

Soak the seaweed

Place the dried wakame (and any dried seaweed blend) in a bowl and cover with cold water. Let soak 5–10 minutes until rehydrated and tender. Timing depends on thickness; wakame will plump and become tender quickly.

Drain the seaweed in a fine-mesh sieve and press gently to remove excess water. If pieces are large, chop into 1–2 inch pieces with kitchen scissors or a knife.

Prepare cucumber and other base vegetables: thinly slice cucumber into half-moons or julienne (about 1/2 cup). Thinly slice scallions on the bias. If using carrot, julienne about 1/4 cup. Add these to a mixing bowl with the drained seaweed.

If using frozen edamame, thaw or cook per package (boil 2–3 minutes), drain and cool, then add to the bowl.

Make the dressing

In a small bowl or jar combine rice vinegar (3 tbs), soy sauce (1 tbs), mirin (1 tbs), toasted sesame oil (1 tsp), grated ginger (1 tsp), minced garlic (1/2 tsp), sugar or honey (1 tsp), and red pepper flakes (1/4 tsp). Whisk or shake vigorously until sugar dissolves and ingredients emulsify. Add 1 tablespoon water if the dressing is too strong; adjust to taste.

Taste the dressing and adjust balance: more rice vinegar for brightness, more sugar/honey or mirin for sweetness, more soy for saltiness, or a few drops of sesame oil for nuttiness.

Pour the prepared dressing over the seaweed and vegetables. Toss gently to coat evenly. Let sit 5–10 minutes at room temperature to allow flavors to meld; the seaweed absorbs the dressing and becomes more flavorful.

Taste and adjust seasoning: add a pinch more soy sauce for salt, a squeeze of lime for acidity, or a touch more sesame oil for aroma.

Transfer to a serving bowl and sprinkle toasted sesame seeds (2 tbs) and optional toasted nori strips or furikake on top. Garnish with sliced scallions and a lime wedge on the side.

Serve chilled or at cool room temperature. Leftovers keep well refrigerated in an airtight container for up to 3 days; seaweed will continue to soften as it sits.