Seaweed Salad Sesame Ginger (Printable version)

Tender wakame seaweed with crisp cucumber and carrot in tangy sesame-ginger dressing. Ready in 15 minutes.

# What You'll Need:

→ Seaweed

01 - 1 ounce dried wakame seaweed, approximately 1 cup dried

→ Vegetables & Aromatics

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

→ Dressing

05 - 2 tablespoons toasted sesame oil
06 - 1.5 tablespoons rice vinegar
07 - 1 tablespoon low-sodium soy sauce or tamari for gluten-free
08 - 1 tablespoon freshly grated ginger
09 - 1 tablespoon maple syrup or honey
10 - 1 teaspoon toasted sesame seeds
11 - 0.5 teaspoon chili flakes, optional

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro or parsley, optional

# How-To Steps:

01 - Place dried wakame seaweed in a bowl and cover with cold water. Soak for 7 to 10 minutes until fully rehydrated and tender. Drain thoroughly and squeeze out excess water.
02 - In a large bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions.
03 - In a small bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes if using.
04 - Pour the prepared dressing over the salad mixture and toss gently to combine all ingredients evenly.
05 - Transfer to a serving bowl and sprinkle with additional sesame seeds and chopped cilantro or parsley if desired.
06 - Serve immediately or chill for 15 to 30 minutes to allow flavors to develop further before serving.

# Expert Hints:

01 -
  • It comes together in fifteen minutes flat, making it perfect for nights when you want something restaurant-quality but didn't plan ahead.
  • The umami punch from sesame oil and soy sauce satisfies deeply without feeling heavy, so you can eat a full bowl without that sluggish feeling.
  • This recipe taught me that you can serve it immediately or let it chill, and both versions taste completely different yet equally good.
02 -
  • The dressing mixture will separate if it sits too long—whisk it again just before tossing with the salad, or the oil will pool at the bottom.
  • Squeezing the rehydrated seaweed dry is not optional; skip this step and your salad becomes a soggy, watery mess within minutes.
  • Taste the dressing before combining everything; you might want more ginger snap or a touch more vinegar, and it's much easier to adjust now than after mixing.
03 -
  • Make the dressing first and let it sit for five minutes before using—the flavors meld and round out, tasting more harmonious than if you use it immediately.
  • If your sesame oil tastes rancid or off, replace it immediately; stale sesame oil ruins this dish faster than almost anything else can.
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