Seaweed Salad Recipe

Rehydrate seaweed

Place the dried wakame (and hijiki if using) in a large bowl and cover with cold water. Allow to soak for 10–15 minutes until fully rehydrated and tender. If pieces are large, cut with kitchen scissors into bite-sized strips.

Drain the seaweed in a fine-mesh sieve and press gently to remove excess water. Pat lightly with paper towels and transfer to a mixing bowl.

Prepare the cucumber: halve lengthwise, remove seeds if large, and julienne into matchsticks. Peel and julienne or shred the carrot. Thinly slice the scallions on the diagonal.

Add the cucumber, carrot, and scallions to the bowl with the rehydrated seaweed. Reserve sesame seeds and chili flakes for finishing.

Whisk together soy sauce, rice wine vinegar, sesame oil, mirin (or honey), sugar, grated ginger, minced garlic, and 1 tablespoon water in a small bowl until the sugar dissolves and the dressing is well combined.

Taste and adjust: add a little more vinegar for acidity, a pinch more sugar or mirin for sweetness, or a few drops more sesame oil for nuttiness. If the dressing is too strong, thin with an additional teaspoon or two of water.

Pour the dressing over the seaweed and vegetables. Toss gently with tongs or salad forks until everything is evenly coated. Let sit for 5–10 minutes to allow flavors to meld.

Taste and adjust seasoning, then transfer to a serving bowl. Sprinkle toasted sesame seeds and red chili flakes (if using) over the top.

Serve chilled or at cool room temperature. The salad keeps well covered in the refrigerator for up to 2 days; dress again lightly if excess liquid accumulates before serving.