Seaweed Salad Sesame Ginger (Printer View)

Fresh wakame seaweed with crisp vegetables in a zesty sesame-ginger dressing. Ready in 15 minutes.

# Components:

→ Seaweed

01 - 1 oz dried wakame seaweed

→ Vegetables & Aromatics

02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced

→ Dressing

05 - 2 tbsp toasted sesame oil
06 - 1 ½ tbsp rice vinegar
07 - 1 tbsp low-sodium soy sauce or tamari
08 - 1 tbsp freshly grated ginger
09 - 1 tbsp maple syrup or honey
10 - 1 tsp toasted sesame seeds
11 - ½ tsp chili flakes

→ Garnish

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

# Method:

01 - Place dried wakame in a bowl and cover with cold water. Soak for 7–10 minutes until fully tender. Drain well and squeeze out excess moisture thoroughly.
02 - Combine rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions in a large mixing bowl.
03 - Whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes in a small bowl until emulsified.
04 - Pour dressing over the salad and toss gently to coat all ingredients evenly.
05 - Transfer to serving bowl and sprinkle with additional sesame seeds and fresh cilantro or parsley. Serve immediately or refrigerate 15–30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • Its incredibly refreshing and light, perfect when you want something vibrant but not heavy
  • The sesame ginger dressing is addictive and works on almost any salad or grain bowl
  • Ready in fifteen minutes but tastes like you spent hours planning it
02 -
  • Dont skip squeezing the excess water from the rehydrated seaweed or the dressing will become watery and diluted
  • Letting the salad chill for 15 to 30 minutes transforms it from good to absolutely incredible
  • Toast your own sesame seeds in a dry pan for an even more intense, fragrant result
03 -
  • Use a vegetable peeler to create thin, elegant ribbons of carrot instead of julienning for a faster, restaurant style presentation
  • Grate the ginger directly over the dressing bowl to catch all those aromatic juices
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