Seaweed Salad Recipe

Rehydrate seaweed

Place 1 cup dried wakame in a large bowl. Cover with about 2 cups cool water and let soak 8–10 minutes until rehydrated and expanded. Stir occasionally to separate pieces.

Drain the wakame in a fine-mesh sieve and gently squeeze out excess water. Trim any tough stems or large pieces to bite-size (about 1–2 inches).

If using cucumber and/or greens: thinly slice the cucumber (use a mandoline or knife) and lightly toss mixed greens or mizuna with the drained wakame. Place combined seaweed and base in a serving bowl or shallow container.

Make dressing

In a small bowl or jar, combine 3 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp mirin (or substitute), 1 tsp sugar, 1/2 tsp grated fresh ginger, 1/4 tsp minced garlic and optional 1/4 tsp chili flakes. Whisk or shake vigorously until sugar dissolves and dressing is homogenous.

Taste and adjust: if too sharp, add 1/4 tsp more sugar or 1/4 tsp mirin; if too salty, add 1/2–1 tsp rice vinegar or a little water to balance.

Dress the salad

Pour the dressing over the drained seaweed and vegetables. Toss gently but thoroughly with tongs or chopsticks so all pieces are lightly coated. Let sit 5–10 minutes for flavors to meld (seaweed absorbs dressing well).

Just before serving, sprinkle 1 tbsp toasted sesame seeds and 1 tbsp thinly sliced green onion over the salad. Drizzle optional 1/2 tsp toasted sesame oil and 1/2 tsp lemon juice for extra aroma and brightness. Adjust seasoning with up to 1/4 tsp salt if needed.

Serve chilled or at cool room temperature as a side dish. Leftovers keep covered in the refrigerator for 2–3 days (seaweed will continue to soften).