Seaweed Salad Recipe

Place the dried wakame in a medium bowl and cover with enough cold water to submerge (about 2 cups). Let soak 8–10 minutes until rehydrated and tender. Drain in a sieve and squeeze gently to remove excess water. Chop or tear into bite-size pieces if pieces are large (aim for about 1 to 2 cups rehydrated).

While the wakame soaks, prepare the vegetables. Peel (if desired) and julienne the carrot to yield about 1/2 cup. Halve the cucumber lengthwise, scoop seeds if watery, and thinly slice into half-moons to yield about 1/2 cup. Thinly slice the green portions of the scallions on a bias. If using chili or red bell pepper, thinly slice enough to make 1 tablespoon.

Combine the drained wakame, cucumber, carrot, scallions, and optional chili in a mixing bowl. Toss gently to distribute before adding dressing so the vegetables don't crush the seaweed.

Whisk the dressing

In a small bowl or jar, combine the rice vinegar, soy sauce, toasted sesame oil, mirin (or honey), sugar, grated ginger, and minced garlic. Whisk or shake vigorously until the sugar dissolves and the ingredients emulsify. Taste and adjust: if it’s too sharp, add a pinch more sugar or 1/4 tsp honey; if too salty, add 1/2 tsp more rice vinegar or 1 tsp water.

If you want a bit of heat, stir in the red pepper flakes. Let the dressing sit 5 minutes so the flavors mellow and the ginger/garlic infuse.

Pour the dressing over the bowl with wakame and vegetables. Toss gently but thoroughly so the dressing coats everything evenly. Let the salad sit 5–10 minutes for flavors to meld; toss once more before serving.

Season with kosher salt to taste (start with 1/4 tsp and adjust). If desired, squeeze 1 tsp fresh lime juice over the salad for brightness and toss lightly.

Transfer to a serving bowl and sprinkle the toasted sesame seeds (and extra for garnish) over the top. Serve chilled or at cool room temperature. The salad can be made up to 24 hours ahead and kept covered in the refrigerator; drain any excess liquid before serving and toss again with a little extra rice vinegar if needed.