Seaweed Salad Sesame Ginger (Print Version)

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

# What You'll 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 ½ 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 - ½ teaspoon chili flakes

→ Garnish

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

# How to Make It:

01 - Place dried wakame in a bowl and cover with cold water. Soak for 7–10 minutes until fully rehydrated and tender. Drain well and squeeze out excess water thoroughly.
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 until emulsified.
04 - Pour the dressing over the salad and toss gently with tongs or spoons until evenly coated.
05 - Transfer to a serving bowl. Sprinkle with additional sesame seeds and chopped cilantro or parsley if desired. Serve immediately or refrigerate for 15–30 minutes for enhanced flavor.

# Additional Tips::

01 -
  • It comes together in under 15 minutes with almost zero cooking
  • The sesame-ginger dressing is addictive enough to put on everything
  • It keeps beautifully for days and actually tastes better after marinating
02 -
  • Dont skip squeezing the excess water from the rehydrated seaweed or your dressing will become watery
  • The salad continues to release liquid as it sits, so add any final garnishes right before serving
  • Wakame expands at least four times its dried size, so don't be alarmed by how little you start with
03 -
  • Toast extra sesame seeds and keep them in a jar for instant garnishes all week
  • Use a microplane for the ginger to avoid any fibrous bits in the final dish
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