Seaweed Salad Recipe

Rehydrate seaweed

Place the dried seaweed in a medium bowl and cover with 2 cups cold water. Let soak 8–12 minutes (follow package instructions if different) until tender and expanded. Drain in a fine-mesh sieve and gently squeeze out excess water with your hands or press between paper towels. If pieces are large, cut into 1–2 inch lengths with scissors.

Prepare vegetables

While the seaweed soaks, thinly slice the cucumber into half-moons (remove seeds first if watery) to make about 1/2 cup. Julienne or grate enough carrot to yield 1/4 cup. Thinly slice scallions on the bias into small rings. Combine the drained seaweed, cucumber, carrot and scallions in a large mixing bowl and toss gently to combine.

Make dressing

In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, neutral oil, sugar or honey, grated ginger, minced garlic and mirin (if using). Add 1/4 tsp kosher salt and 1/4 tsp red pepper flakes if you want heat. Taste and adjust: add a bit more sugar for sweetness, more soy for saltiness, or more rice vinegar for brightness.

Dress the salad

Pour the dressing over the seaweed and vegetables. Toss gently but thoroughly so the dressing coats all pieces. Let sit 5–10 minutes to allow flavors to meld; toss once more before serving.

Finish & serve

Transfer salad to a serving bowl or individual plates. Sprinkle with 1 tablespoon toasted sesame seeds. Optionally garnish with additional scallion, a light drizzle of sesame oil, or a few extra red pepper flakes. Serve chilled or at cool room temperature.