Seaweed Salad Sesame Ginger (Printable)

Vibrant seaweed medley with crisp vegetables in tangy 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 - 1.5 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 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 rehydrated seaweed, cucumber, carrot, and 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 dressing over salad 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 chill for 15 to 30 minutes for enhanced flavor development.

# Expert Hints:

01 -
  • It comes together in 15 minutes with zero cooking, so you can make it on a Tuesday without fuss.
  • The flavor deepens if you let it chill, which means you can prepare it ahead and actually enjoy your guests instead of fussing in the kitchen.
02 -
  • Don't skip squeezing out the excess water from the seaweed—I learned this the watery way, and it completely changes the texture and how well the dressing clings to everything.
  • Ginger really does need to be fresh and freshly grated; the difference in flavor is immediate and worth the three seconds it takes to grate it.
03 -
  • Make the dressing in a jar and shake it instead of whisking—it comes together faster and you can store it separately if you're prepping ahead.
  • If you have leftovers, don't mix them until you're ready to eat; store the seaweed and vegetables separately from the dressing so everything stays fresh for up to two days.
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