Seaweed Salad Sesame Ginger (Print Version)

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

# What You Need:

→ 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

# Directions:

01 - Place dried wakame in a bowl and cover with cold water. Soak for 7 to 10 minutes until fully rehydrated and tender. Drain well and squeeze out excess water.
02 - In a large bowl, combine the rehydrated seaweed, cucumber, carrot, and scallions.
03 - In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes if using.
04 - Pour the dressing over the salad 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. Serve immediately or chill for 15 to 30 minutes for enhanced flavor development.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes, which means you can serve something restaurant-quality without the stress or the bill.
  • This salad tastes even better after sitting in the fridge for an hour, so you can actually enjoy your guests instead of frantically plating.
  • The nutty sesame and bright ginger combination feels fancy enough for company but honest enough for a Tuesday lunch alone.
02 -
  • Don't skip the draining step with the seaweed—if you leave it waterlogged, your salad will taste diluted and sad by the time you eat it.
  • Taste the dressing before adding it to the salad, and adjust the sweetness and acidity to your preference; one person's perfect balance is another's too tart.
03 -
  • Buy pre-toasted sesame seeds if you can find them, or toast your own by shaking them in a dry pan over medium heat for about two minutes until they smell incredibly fragrant and start to turn golden.
  • If you want to add vegetables beyond cucumber and carrot, try thinly sliced radish for extra crunch or shredded red cabbage for earthiness and color.
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