Seaweed Salad Recipe

Rehydrate seaweed

Place the dried wakame in a bowl and cover with cold water. Let soak 8–10 minutes until fully rehydrated and plump. Drain in a fine-mesh sieve and gently squeeze out excess water. If pieces are large, chop to bite-sized (about 1–2 inches).

After draining, place the seaweed on paper towels or a clean kitchen towel and blot lightly to remove remaining surface moisture. Transfer to a serving bowl.

Prepare cucumber: cut in half lengthwise, scoop seeds if very watery, then julienne into thin matchsticks. If using carrot, shred finely. Thinly slice scallions on the bias.

Add cucumber, scallions, and optional carrot to the bowl with the drained seaweed. Reserve sesame seeds and chili for the final garnish.

Make dressing

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, sugar (or honey), mirin (if using), grated ginger, minced garlic, and 1 tablespoon water. Whisk or shake vigorously until sugar dissolves and dressing is emulsified. Taste and adjust: add another teaspoon of water if too sharp, or 1/2 tsp more sugar if too tart.

Pour the dressing over the seaweed and vegetables. Toss gently with tongs or two spoons so everything is evenly coated. Let sit 5–10 minutes to allow flavors to meld (seaweed will absorb some dressing).

Before serving, sprinkle toasted sesame seeds and optional chili or chili flakes over the salad. Taste and adjust seasoning with an extra splash of soy sauce or rice vinegar if needed.