Save The first time I encountered seaweed salad at a tiny Japanese restaurant tucked between a laundromat and a bookstore, I couldn't stop eating it. The waiter laughed and brought me a second complementary portion, watching with amusement as I practically inhaled it. That afternoon I marched straight to an Asian market, determined to recreate those slippery, sesame-glossed strands in my own kitchen.
Last summer I brought a massive bowl to a backyard barbecue, skeptical that my seaweed-averse friends would even touch it. Within twenty minutes, the bowl was scraped clean and three people had texted me for the recipe. Something about that cold, crisp crunch alongside grilled food just works perfectly.
Ingredients
- 30 g dried wakame seaweed: This expands dramatically when soaked, so a little goes a long way. I've learned to buy the kind that's already cut into thin strands rather than sheets.
- 1 small cucumber, thinly sliced: English cucumbers work best since they have fewer seeds and stay crunchier longer.
- 1 small carrot, julienned: Use a vegetable peeler to create long, elegant ribbons if you're not confident with your knife skills.
- 2 scallions, thinly sliced: Include both the white and green parts for a mild onion bite throughout.
- 2 tbsp toasted sesame oil: This is non-negotiable for that authentic restaurant flavor. The toasted variety makes all the difference.
- 1 ½ tbsp rice vinegar: Adds brightness without harsh acidity. I once tried using apple cider vinegar in a pinch and it just wasn't the same.
- 1 tbsp low-sodium soy sauce or tamari: Tamari keeps it gluten-free if that matters to you or your guests.
- 1 tbsp freshly grated ginger: Peel it first with a spoon, then grate against the grain for maximum flavor extraction.
- 1 tbsp maple syrup or honey: Just enough to balance the saltiness and help the dressing cling to every strand.
- 1 tsp toasted sesame seeds (in dressing) + 1 tbsp (garnish): Buy them already toasted or toast them yourself in a dry pan for about 2 minutes until fragrant.
- ½ tsp chili flakes: Optional, but I love the subtle heat that lingers after each bite.
- 1 tbsp chopped fresh cilantro or parsley: Fresh herbs add color and a bright finish that cuts through the rich sesame oil.
Instructions
- Rehydrate the seaweed:
- Place the dried wakame in a large bowl and cover generously with cold water. Let it soak for 7-10 minutes until it swells and becomes tender, then drain thoroughly and squeeze out excess water with your hands. It should have a slippery, slightly gelatinous texture.
- Prep the vegetables:
- While the seaweed soaks, slice your cucumber into thin rounds and julienne the carrot into matchsticks. Slice the scallions as thinly as you can manage, keeping them separate for now.
- Whisk the dressing:
- In a small bowl, combine the sesame oil, rice vinegar, soy sauce, grated ginger, maple syrup, 1 teaspoon sesame seeds, and chili flakes. Whisk until the mixture emulsifies slightly and becomes opaque.
- Combine everything:
- Toss the rehydrated seaweed with the cucumber, carrot, and scallions in a large bowl. Pour the dressing over the top and use salad tongs or your hands to gently coat every strand.
- Let it marinate:
- Transfer to your serving bowl and sprinkle with the remaining tablespoon of sesame seeds and fresh herbs. You can serve immediately, but I've found that chilling for 15-30 minutes lets the flavors meld beautifully.
Pin it My roommate now requests this salad every time she's had a rough day at work. There's something about the combination of cold textures and that warm sesame flavor that feels like being hugged from the inside out.
Making It Your Own
I've started adding thinly sliced radish or shredded red cabbage when I want more color and crunch. The dressing is versatile enough to handle extra vegetables without becoming overwhelmed. Sometimes I throw in edamame for extra protein when it's meant to be a main course.
Perfect Pairings
This salad shines alongside anything grilled, especially salmon or teriyaki chicken. I love how its cold freshness balances hot food. Chilled sake or green tea are my go-to beverages, though a crisp white wine works beautifully too.
Storage and Meal Prep Magic
The salad keeps well for up to two days in an airtight container, making it excellent for meal prep. The flavors actually deepen and improve overnight. I sometimes double the dressing portion and use the extra on grain bowls or regular green salads throughout the week.
- Store leftovers in a glass container rather than plastic to avoid odors
- If the seaweed seems too salty after sitting, add more fresh cucumber
- The texture softens over time, so eat within two days for the best experience
Pin it This recipe has become my go-to for potlucks because it's uniquely delicious and reliably impressive. Watching someone try seaweed salad for the first time and fall in love with it never gets old.
Frequently Asked Questions
- → What type of seaweed works best?
Dried wakame seaweed is ideal due to its tender texture and mild flavor after rehydration. It absorbs the sesame-ginger dressing beautifully while maintaining a pleasant chewiness.
- → Can I prepare this ahead of time?
Yes, this tastes even better after chilling for 15-30 minutes. The flavors meld together beautifully, though it's best enjoyed within 2 days for optimal texture and freshness.
- → Is this dish gluten-free?
Simply substitute tamari for regular soy sauce to make this completely gluten-free. Always verify your packaged seaweed hasn't been processed in facilities with gluten-containing ingredients.
- → What can I add for extra crunch?
Thinly sliced radish, shredded red cabbage, or even edamame beans provide wonderful texture contrast and additional nutrients to the seaweed base.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid, so give it a quick toss before serving again.
- → What beverages pair well?
Chilled sake, dry white wine, or green tea complement the salty-sweet flavors perfectly. The refreshing nature also pairs beautifully with light lagers or Japanese beers.