Seaweed Salad Recipe

Rehydrate seaweed

Place 1 cup dried mixed seaweed in a large bowl. Pour 3 cups cold water over it and let soak 10–15 minutes until fully rehydrated and tender. Drain in a fine mesh sieve and gently squeeze out excess water. Trim any tough stems and roughly chop to bite-size pieces if needed.

Prepare vegetables

While seaweed soaks, thinly slice 1/2 cup cucumber into matchsticks or half-moons and julienne 1/2 cup carrot. Thinly slice 2 scallions on the bias. Combine vegetables in a bowl and lightly salt (about 1/8–1/4 tsp) and let sit 5 minutes, then blot excess moisture with paper towel to avoid watering down the salad.

Combine rehydrated seaweed with prepared cucumber, carrot, and scallions in a serving bowl; toss gently to combine and set aside while you make the dressing.

Mix dressing

In a small bowl or jar combine 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon mirin, and 1 teaspoon sugar or honey. Add 1/2 teaspoon grated fresh ginger and 1/2 teaspoon minced garlic. Whisk or shake until sugar dissolves and ingredients emulsify. If using, add 1 teaspoon shredded bonito and 1/4 teaspoon chili flakes for heat. Taste and adjust: add a little more soy for saltiness, more vinegar for brightness, or a pinch more sugar if too sharp.

If dressing is too acidic, temper with an extra 1/2 teaspoon sesame oil or 1 teaspoon mirin. The finished dressing should be bright, slightly sweet, and savory.

Toss the dressing with the seaweed and vegetables until evenly coated. Start with about three-quarters of the dressing, taste, and add the rest if needed so the salad is evenly seasoned but not soggy.

Sprinkle 1 tablespoon toasted sesame seeds (plus an extra 1/2 tablespoon if desired) over the salad. If using, finish with 1 teaspoon fresh lemon juice and tear a few shiso or cilantro leaves on top. Adjust salt (about 1/4 tsp) to taste.

Let the salad sit 5–10 minutes for flavors to marry, then serve chilled or at room temperature. Leftovers keep in an airtight container in the refrigerator up to 2 days; drain any excess liquid before serving.