Seaweed Salad Sesame Ginger

Discover the refreshing taste of the ocean with this vibrant Seaweed Salad, a nutrient-dense dish that perfectly captures the clean, bright flavors of Japanese cuisine. Featuring tender wakame and crisp vegetables tossed in a savory sesame-ginger dressing, it serves as a sophisticated yet simple appetizer or a light, healthy side dish for any occasion.

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This salad is all about texture and freshness. The contrast between the soft, rehydrated seaweed and the crunch of julienned carrots and sliced cucumbers makes every bite engaging. It is an excellent way to introduce more plant-based variety into your diet while enjoying authentic flavors at home.

Ingredients

• 30 g dried wakame seaweed (about 1 cup dried)
• 1 small cucumber, thinly sliced
• 1 small carrot, julienned
• 2 scallions, thinly sliced
• 2 tbsp toasted sesame oil
• 1 ½ tbsp rice vinegar
• 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tbsp freshly grated ginger
• 1 tbsp maple syrup or honey
• 1 tsp toasted sesame seeds
• ½ tsp chili flakes (optional)
• 1 tbsp toasted sesame seeds (for garnish)
• 1 tbsp chopped fresh cilantro or parsley (optional, for garnish)

Instructions

1. Rehydrate the Seaweed

Place the dried seaweed in a bowl and cover with cold water. Soak for 7–10 minutes, or until fully rehydrated and tender. Drain well and squeeze out all excess water.

2. Prep the Vegetables

In a large bowl, combine the rehydrated seaweed, thinly sliced cucumber, julienned carrot, and sliced scallions.

3. Mix the Dressing

In a small bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes if you prefer a hint of heat.

4. Toss the Salad

Pour the dressing over the seaweed and vegetable mixture. Toss gently to ensure everything is evenly coated.

5. Garnish

Transfer the salad to a serving bowl. Sprinkle with the additional toasted sesame seeds and chopped cilantro or parsley if desired.

6. Chill and Serve

Serve immediately or let it chill in the refrigerator for 15–30 minutes to allow the flavors to meld together.

Zusatztipps für die Zubereitung

To ensure your salad isn't watery, be very thorough when squeezing the water out of the soaked wakame. Chilling the salad for at least 15 minutes before serving is highly recommended as it allows the seaweed to fully absorb the ginger and sesame aromas.

Varianten und Anpassungen

Feel free to customize the crunch by adding thinly sliced radish or shredded red cabbage. You can also easily adjust the dressing to your preference by increasing the maple syrup for more sweetness or adding extra rice vinegar for a sharper tang.

Serviervorschläge

This salad pairs wonderfully with a cup of hot green tea or chilled sake. It is the perfect accompaniment to Japanese-inspired meals like sushi, sashimi, or grilled miso-glazed tofu.

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Enjoy this light, 70-calorie serving of pure umami. Whether served as a quick lunch or a beautiful starter, this Seaweed Salad is a refreshing addition to your culinary repertoire that is as healthy as it is delicious.

Recipe FAQ

→ What type of seaweed works best?

Dried wakame seaweed is ideal due to its tender texture and mild flavor. It rehydrates quickly and absorbs the dressing beautifully.

→ Can I make this ahead?

Yes, prepare up to 2 days in advance. Store in an airtight container in the refrigerator. The flavors actually improve after marinating.

→ Is this gluten-free?

Use tamari instead of regular soy sauce to make it completely gluten-free. Always check your seaweed package for cross-contamination warnings.

→ What can I substitute for maple syrup?

Honey, agave nectar, or a pinch of sugar work well as alternatives to balance the acidity in the dressing.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 2 days. The vegetables may release some water, so drain before serving again.