Seaweed Salad Recipe

Rehydrate seaweed

Place the dried wakame in a bowl and cover with cold water. Allow to soak 8–10 minutes until rehydrated and tender. Drain in a fine-mesh sieve and gently squeeze out excess water. Trim any large stems and cut into bite-sized pieces if needed.

Prepare vegetables

While the seaweed soaks, thinly slice the cucumber, julienne the carrot, thinly slice the red bell pepper (if using), and slice the scallions. Place the prepared vegetables in a mixing bowl large enough to hold the seaweed and dressing.

Combine seaweed and vegetables: Add the drained wakame to the bowl with the vegetables. Toss gently to combine and set aside while you make the dressing so flavors can begin to meld.

Whisk dressing

In a small bowl or jar, combine the rice vinegar, soy sauce, toasted sesame oil, sugar (or honey), lime juice, grated ginger, and minced garlic. Whisk or shake vigorously until the sugar dissolves and the dressing is uniform. Taste and adjust: add a bit more vinegar for acidity, a pinch more sugar for balance, or more soy for saltiness. If using red pepper flakes or gochugaru, stir them in now.

Allow the dressing to sit for 2–3 minutes so flavors meld; this also slightly softens the raw garlic and ginger, reducing sharpness.

Toss and marinate

Pour the dressing over the bowl with seaweed and vegetables. Toss gently but thoroughly so all components are coated. Let the salad sit in the refrigerator for at least 10 minutes (up to 1 hour) to allow flavors to develop. If the seaweed absorbed too much dressing, taste and add a splash more rice vinegar or soy to balance.

Add seeds and garnish

Just before serving, sprinkle the toasted sesame seeds over the salad and add optional crushed peanuts or chopped macadamia and fresh herbs if using. Give one final gentle toss.

Serve chilled or at slightly cool room temperature as a side or starter. The salad keeps well in an airtight container in the refrigerator for up to 3 days; texture is best within 24 hours.