Seaweed Salad Sesame Ginger (Printable Version)

Vibrant seaweed with crisp vegetables in tangy sesame-ginger dressing. Ready in 15 minutes.

# Ingredient List:

→ Seaweed

01 - 1 oz dried wakame seaweed

→ Vegetables & Aromatics

02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced

→ Dressing

05 - 2 tbsp toasted sesame oil
06 - 1 ½ tbsp rice vinegar
07 - 1 tbsp low-sodium soy sauce or tamari
08 - 1 tbsp freshly grated ginger
09 - 1 tbsp maple syrup or honey
10 - 1 tsp toasted sesame seeds
11 - ½ tsp chili flakes

→ Garnish

12 - 1 tbsp toasted sesame seeds
13 - 1 tbsp chopped fresh cilantro or parsley

# Directions:

01 - Place dried wakame in a bowl and cover with cold water. Soak for 7-10 minutes until fully rehydrated and tender. Drain thoroughly and squeeze out excess moisture.
02 - Slice cucumber into thin rounds, julienne the carrot into matchsticks, and thinly slice scallions on the diagonal. Combine with rehydrated seaweed in a large mixing bowl.
03 - Whisk together sesame oil, rice vinegar, soy sauce, grated ginger, maple syrup, sesame seeds, and chili flakes in a small bowl until emulsified.
04 - Pour dressing over seaweed mixture. Gently toss with salad tongs or spoons until evenly coated.
05 - Transfer to serving bowl. Sprinkle with reserved sesame seeds and fresh cilantro. Serve immediately or refrigerate 15-30 minutes for enhanced flavor development.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat but tastes like you spent forever on it
  • The balance of tangy, sweet, and savory makes it impossible to stop eating
  • Keeps beautifully for days, actually getting better as it sits
02 -
  • Squeezing the rehydrated seaweed is crucial, otherwise waterlogged seaweed will dilute your dressing
  • Letting the salad sit for even 15 minutes transforms it, giving the seaweed time to really absorb those flavors
  • The dressing might taste sharp on its own, but it perfectly balances once it coats the vegetables
03 -
  • Toast your own sesame seeds in a dry pan until fragrant, it makes a huge difference in flavor
  • Grate your ginger on a microplane, larger pieces can overwhelm delicate seaweed strands
  • Use tamari instead of soy sauce to keep it gluten-free without sacrificing any depth
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