Seaweed Sesame Ginger Salad (Printable version)

Fresh seaweed with crisp vegetables in tangy sesame-ginger dressing

# Ingredients list:

→ Seaweed

01 - 1 ounce dried wakame seaweed

→ 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
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

# 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 mixing 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 enhance flavor development before serving.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, perfect for when you want something impressive without the stress.
  • The sesame-ginger dressing is so good you'll find yourself drizzling it on other things by accident.
  • It's naturally vegan and can easily be gluten-free, so there's no awkward substitutions or apologies needed.
  • Leftovers taste even better the next day as the flavors deepen and mingle.
02 -
  • If you don't squeeze out the excess water from the seaweed, your salad will become watery and dilute the dressing, turning it into something forgettable.
  • The dressing can be made up to a day ahead, but don't dress the salad until you're ready to eat it, or the vegetables will weep and soften.
03 -
  • Toast your own sesame seeds in a dry skillet for two minutes just before using them—the difference between pre-toasted and freshly toasted is genuinely noticeable.
  • Keep the dressing separate until the last possible moment so the salad stays crisp and your vegetables don't release their water.
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