Seaweed Salad Recipe

Rehydrate wakame

Place 0.75 cups dried wakame in a bowl and cover with cold water by at least 2 inches. Soak 5–10 minutes until rehydrated and tender. It should expand and become bright green.

Drain the wakame in a fine-mesh sieve and gently squeeze out excess water with your hands (do not over-squeeze — leave slightly moist). If pieces are large, slice into 1–2 inch strips.

Prepare vegetables while the wakame soaks. Julienne cucumber to yield 0.5 cups, shred carrot to yield 0.25 cups, and thinly slice scallions to yield 2 tablespoons. If using cilantro, pick leaves and set aside.

Lightly salt the cucumber for 5 minutes if you prefer less watery cucumber: toss cucumber with 1/8 tsp of the salt, let sit 5 minutes, then pat dry with paper towel. Reserve remaining salt for finishing.

In a small bowl or jar combine 3 tbs rice vinegar, 1.5 tbs soy sauce, 1 tbs mirin, 1 tsp sugar, and 1 tsp sesame oil. Whisk or shake until sugar dissolves and the dressing is homogeneous.

Stir in 1 tbs toasted sesame seeds and 1/4 tsp chili flakes if using. Taste and adjust: add up to 1/2 tbs more rice vinegar for brightness or 1/2 tbs more soy sauce for saltiness.

In a mixing bowl combine the drained wakame, prepared cucumber, shredded carrot, and sliced scallions. Pour the dressing over the salad and toss gently until everything is coated.

Season with the remaining 1/8 tsp salt and 1/8 tsp freshly ground black pepper, tossing again. Let the salad sit 5–10 minutes to allow flavors to meld.

Taste and adjust seasoning: add more soy sauce for salt, rice vinegar for acidity, or a few drops of sesame oil for aroma. Sprinkle additional toasted sesame seeds and cilantro leaves on top before serving.