Seaweed Salad Sesame Ginger (Printable)

Refreshing seaweed medley with crisp vegetables in zesty 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

# Method:

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 moisture thoroughly.
02 - Combine rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions in a large mixing bowl.
03 - Whisk together toasted 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 vegetable and seaweed mixture. Toss gently but thoroughly to ensure even coating.
05 - Transfer to a serving bowl. Sprinkle with additional toasted sesame seeds and fresh cilantro or parsley. Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld.

# Expert Pointers:

01 -
  • The dressing comes together in seconds but tastes like you spent hours perfecting the balance
  • It keeps beautifully for days, actually getting better as the flavors mingle
  • You can prep everything ahead and toss it together right before serving
  • That hit of sesame ginger makes even the most ordinary weeknight dinner feel special
02 -
  • Don't skip squeezing out the excess water from the rehydrated seaweed or your dressing will become watery and diluted
  • The seaweed continues to release liquid as it sits, so it's perfectly normal if the salad seems a bit wetter the next day
  • Fresh ginger really is non-negotiable here, the ground stuff tastes completely different and won't give you that bright zing
03 -
  • Toast your own sesame seeds in a dry pan for 2-3 minutes until fragrant, the flavor difference is remarkable
  • Grate your ginger against a microplane for the finest texture, avoiding any fibrous strings in your dressing
  • Use a vegetable peeler to create long, elegant ribbons from your carrot instead of julienne for a restaurant-style presentation
Return