Seaweed Salad Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Seaweed Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cups dried wakame seaweed; 4 cups cold water (for rehydrating); 3 tbs rice vinegar; 1 tbs soy sauce (or tamari); 1 tsp sesame oil; 1 tsp sugar; 1 tsp mirin (optional); 1 tbs toasted sesame seeds; 0.5 tsp grated fresh ginger; 0.5 tsp garlic (minced); 0.25 tsp red pepper flakes (shichimi or chili flakes); 0.5 each cucumber (medium, julienned); 1 each scallions (thinly sliced); 0.25 each carrot (small, julienned); 2 each optional: thinly sliced radish; 1 tbs optional: fresh cilantro or mitsuba (garnish)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time25m

Serves4

Japanese green seaweed salad

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Ingredients

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Seaweed

1 cups dried wakame seaweed

4 cups cold water (for rehydrating)

Dressing

3 tbs Rice vinegar

1 tbs soy sauce (or tamari)

1 tsp Toasted sesame oil

1 tsp sugar

1 tsp mirin (optional)

1 tbs toasted sesame seeds

1/2 tsp grated fresh ginger

1/2 tsp Garlic (minced)

1/4 tsp red pepper flakes (shichimi or chili flakes)

Vegetables & Garnish

1/2 each cucumber (medium, julienned)

1 each scallions (thinly sliced)

1/4 each carrot (small, julienned)

2 each optional: thinly sliced radish

1 tbs optional: fresh cilantro or mitsuba (garnish)

Method

Seaweed

Rehydrate wakame

Place the dried wakame seaweed in a medium bowl and cover with 4 cups cold water. Let soak 8–10 minutes until softened and expanded.

Drain the wakame in a fine mesh sieve and gently squeeze to remove excess water. If pieces are large, chop into 1–2 inch lengths. Pat lightly with paper towel to remove remaining surface moisture.

Vegetables & Garnish

Prepare the vegetables while the seaweed soaks. Julienne half a cucumber and a small carrot into thin matchsticks. Thinly slice 1 scallion on the bias and, if using, thinly slice 2 radishes.

Combine the drained seaweed with the cucumber, carrot, and scallion in a serving bowl. Toss gently to distribute evenly.

Dressing & Finish

Make dressing

In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, sugar, mirin (if using), grated ginger, minced garlic, and red pepper flakes until sugar dissolves and mixture is uniform.

Taste the dressing and adjust: add up to 1/2 tsp more sugar for sweetness, or 1/2 tsp more soy for saltiness. Dressing should be tangy-salty with a hint of sweetness.

Pour the dressing over the seaweed and vegetables. Toss gently to coat evenly, making sure seaweed is well dressed. Let sit 5–10 minutes to allow flavors to meld.

Sprinkle toasted sesame seeds over the salad and finish with optional cilantro or mitsuba. Serve chilled or at cool room temperature.