Seaweed Salad Sesame Ginger (Printable)

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

# What You Need:

→ Seaweed

01 - 1 ounce dried wakame seaweed (about 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 - 1½ 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 (optional)

→ Garnish

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

# 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 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 dressing over the salad mixture and toss gently to combine all ingredients evenly.
05 - Transfer to serving bowl and sprinkle with additional sesame seeds and chopped cilantro or parsley if desired.
06 - Serve immediately or refrigerate for 15-30 minutes to enhance flavor development before serving.

# Expert Tips:

01 -
  • Incredibly quick to prepare with zero cooking time required.
  • Packed with essential nutrients and minerals from the wakame seaweed.
  • Naturally vegan and easily adaptable for gluten-free diets by using tamari.
  • The perfect balance of textures, from the tender seaweed to the crunchy vegetables.
02 -
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • For the best texture, use a mandoline to get paper-thin slices of cucumber.
  • Double-check all packaged seaweed for possible cross-contamination if serving someone with severe allergies.
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