Save The first time I encountered seaweed salad at a tiny Japanese restaurant in my neighborhood, I couldn't stop going back. There was something about those slippery, bright green strands coated in that addictive sesame dressing that kept me ordering it week after week. After my fourth visit, I finally asked the chef if he'd share his secret, and he just laughed and said 'simple ingredients, fresh everything.' That conversation sent me to my kitchen with a bag of dried wakame and determination.
Last summer, I brought this to a potluck and watched it disappear in ten minutes flat. My friend Sarah, who swore she hated seaweed, went back for thirds and later demanded the recipe. Now it's the one dish everyone requests when we plan gatherings, and I love how something so simple can be such a crowd-pleaser.
Ingredients
- 30 g dried wakame seaweed: This variety expands dramatically when rehydrated, so a little goes a long way. Look for deep green pieces without any brown spots.
- 1 small cucumber: English or Persian cucumbers work best here since they have fewer seeds and stay crisper.
- 1 small carrot: The julienned carrot adds beautiful color contrast and a subtle sweetness that balances the tangy dressing.
- 2 scallions: Both the white and green parts contribute that mild onion bite that cuts through the rich sesame oil.
- 2 tbsp toasted sesame oil: Toasted sesame oil has such a deeper, more complex flavor than regular sesame oil, and it's worth seeking out.
- 1 ½ tbsp rice vinegar: This provides that characteristic bright acidity without being harsh or overpowering.
- 1 tbsp low-sodium soy sauce or tamari: Using low-sodium helps you control the salt level since the seaweed already contains natural sodium.
- 1 tbsp freshly grated ginger: Fresh ginger has a zing that ground ginger can never replicate, and it cuts right through the oil's richness.
- 1 tbsp maple syrup or honey: Just enough sweetness to round out all those bold flavors without making the salad taste like dessert.
- 1 tsp toasted sesame seeds: These get mixed into the dressing for extra nutty depth throughout every bite.
- ½ tsp chili flakes: Optional but recommended if you like that gentle heat that makes your lips tingle.
- 1 tbsp toasted sesame seeds: Extra seeds sprinkled on top create that gorgeous restaurant-style presentation.
- 1 tbsp chopped fresh cilantro or parsley: Adds a fresh herbal finish that makes the whole dish feel lighter and brighter.
Instructions
- Wake up the seaweed:
- Place your dried wakame in a bowl and cover it with plenty of cold water. Let it soak for 7-10 minutes, watching those tiny dried pieces transform into tender, slippery green strands. Drain well and gently squeeze out the excess water, being careful not to crush the delicate seaweed.
- Prep your vegetables:
- While the seaweed soaks, thinly slice your cucumber into rounds or half-moons, julienne the carrot into matchsticks, and slice those scallions as thin as you can manage. The more uniform your vegetable cuts, the more elegant the final salad will look and feel.
- Whisk the magic dressing:
- In a small bowl, combine the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup, sesame seeds, and chili flakes if you're using them. Whisk enthusiastically until everything emulsifies into a glossy, fragrant dressing that smells absolutely incredible.
- Bring it all together:
- Combine your rehydrated seaweed with the cucumber, carrot, and scallions in a large bowl. Pour that gorgeous dressing over everything and toss gently with salad tongs or your hands until every strand and vegetable piece is evenly coated.
- Add the finishing touches:
- Transfer to your serving bowl and scatter the extra sesame seeds and chopped herbs on top. Take a moment to appreciate how beautiful it looks before serving.
- Let it rest or serve right away:
- This salad is lovely immediately, but if you can let it chill for 15-30 minutes, the seaweed absorbs even more of that dressing. The flavors develop and intensify, making it even more addictive.
Save My mother-in-law, who's notoriously picky about trying new foods, took one tentative bite of this salad last Thanksgiving and immediately asked for the recipe. Now she makes it weekly and claims it's her go-to for whenever she needs to impress guests. Watching someone fall in love with something so genuinely good and wholesome has been such a joy.
Making It Your Own
Sometimes I'll add thin strips of red bell pepper for extra color, or throw in some shredded red cabbage when I want more crunch. Once I even added some edamame for protein, and it was absolutely fantastic. The base recipe is so forgiving that you can really play around with whatever vegetables you have on hand.
Perfect Pairings
This salad shines alongside miso-glazed salmon or teriyaki chicken, but it's also perfect as part of a bigger Asian-inspired spread. I love serving it with vegetable tempura or as a refreshing counterpoint to spicy Korean BBQ. Sometimes I'll just eat a big bowl of it for lunch with some crispy wonton strips on top.
Storage And Meal Prep
This salad holds up beautifully in the refrigerator for up to two days, making it perfect for meal prep Sundays. The vegetables maintain their crunch and the seaweed doesn't get mushy like leafy greens might. Having this ready to go in the fridge has saved me more than once when I need a quick, healthy side.
- Store in an airtight container to prevent the sesame oil aroma from permeating everything else in your fridge
- If the seaweed seems too salty after sitting, just toss in some fresh cucumber to balance it out
- Bring it to room temperature for about 15 minutes before serving to let the sesame oil become fragrant again
Save There's something deeply satisfying about making such a vibrant, healthy dish with your own hands. Hope this recipe brings as much joy to your table as it has to mine.
Common Questions
- → What type of seaweed works best?
Dried wakame seaweed is ideal for this preparation. It rehydrates quickly, becomes tender, and has a mild flavor that pairs beautifully with the sesame-ginger dressing. Look for dried wakame in Asian markets or well-stocked grocery stores.
- → Can I prepare this ahead?
Yes, this salad actually benefits from chilling 15-30 minutes before serving, allowing flavors to meld. Store in an airtight container for up to 2 days. Note that the vegetables may soften slightly over time.
- → Is this dish gluten-free?
Use tamari instead of regular soy sauce to make this completely gluten-free. Double-check that your dried seaweed is certified gluten-free, as some products may contain cross-contaminants or added seasonings.
- → Can I add other vegetables?
Absolutely. Thinly sliced radish, shredded red cabbage, or bell pepper work wonderfully. Just keep pieces uniform for easy eating and maintain the refreshing texture profile.
- → How do I adjust the flavor?
Taste before serving and adjust to your preference. Add more rice vinegar for acidity, extra maple syrup for sweetness, or increase chili flakes for heat. The dressing is quite forgiving and customizable.