Seaweed Salad Sesame Ginger (Printable)

Vibrant seaweed medley with tangy sesame-ginger dressing, perfect for light meals or appetizers.

# What You Need:

→ Seaweed

01 - 1 ounce dried wakame seaweed, approximately 1 cup

→ 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 - 1.5 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 - 0.5 teaspoon chili flakes, optional

→ Garnish

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

# Directions:

01 - Place the dried wakame in a bowl and cover with cold water. Soak for 7 to 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 the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes if using.
04 - Pour the dressing over the vegetable and seaweed mixture and toss gently to combine evenly.
05 - Transfer to a serving bowl and sprinkle with additional sesame seeds and chopped cilantro or parsley if desired.
06 - Serve immediately or refrigerate for 15 to 30 minutes to enhance flavor development before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, just soaking and slicing.
  • The dressing hits all the right notes: tangy, sweet, nutty, and a whisper of heat that makes your taste buds wake up.
  • It's naturally vegan and can be gluten-free with one simple swap, so nobody gets left out of the table.
02 -
  • Squeeze that rehydrated seaweed dry, or the finished salad will taste watery and diluted instead of concentrated and bright.
  • Ginger loses its punch when it sits, so grate it fresh right before you mix the dressing, not hours ahead.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time; the smell alone is worth it, and the flavor deepens significantly.
  • Make the dressing first, then prep the vegetables while it sits; this way everything comes together at once and tastes cohesive instead of layered.
Go Back