Seaweed Salad Sesame Ginger (Printer-friendly)

Vibrant wakame seaweed with crisp cucumber and carrot in a zesty sesame-ginger dressing. Ready in 15 minutes.

# Ingredient List:

→ 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 - 1.5 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 dried wakame seaweed 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 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 salad mixture and toss gently to combine all ingredients 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 allow flavors to meld before serving.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, making it perfect for nights when you want something nourishing without the fuss.
  • The sesame-ginger dressing hits that magical balance of tangy, nutty, and warmly spiced that keeps you reaching for another forkful.
  • Unlike heavy salads, this one feels refreshing and energizing, like you're doing something genuinely good for yourself.
02 -
  • Seaweed drinks up moisture like it's been waiting its whole life for dressing, so don't dress this too far ahead unless you enjoy a limp salad—add dressing no more than 30 minutes before serving.
  • The difference between dried seaweed that tastes briny-fresh and seaweed that tastes musty comes down to storage; keep yours in an airtight container away from light and moisture.
03 -
  • Taste the ginger before you grate it—older ginger can be fibrous and harsh, while fresh, young ginger (thinner skin, less dense) grates smoothly and tastes brighter.
  • If your sesame oil tastes rancid or off, replace it immediately; quality sesame oil should smell warm, toasted, and inviting, never acrid or musty.
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