Save to Pinterest Experience a burst of oceanic flavor with this vibrant Seaweed Salad. This nutrient-dense Japanese dish combines the tender, umami-rich texture of wakame with crisp vegetables, all brought together by a tangy and aromatic sesame-ginger dressing. It serves as an ideal refreshing appetizer or a light side dish for any healthy meal.
Save to Pinterest Whether you are looking for a healthy snack or a traditional accompaniment to a Japanese-inspired dinner, this seaweed salad offers a sophisticated blend of textures and flavors. The combination of ginger, sesame, and rice vinegar creates a classic dressing that enhances the natural sea-saltiness of the wakame.
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 garnish)
Instructions
- Step 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 excess water thoroughly.
- Step 2: Prepare the Vegetables
- In a large bowl, combine the rehydrated seaweed, thinly sliced cucumber, julienned carrot, and sliced scallions.
- Step 3: Mix the Dressing
- In a small bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce or tamari, freshly grated ginger, maple syrup or honey, sesame seeds, and optional chili flakes.
- Step 4: Toss and Combine
- Pour the prepared dressing over the seaweed mixture and toss gently to ensure everything is evenly coated.
- Step 5: Garnish
- Transfer the salad to a serving bowl. Sprinkle with an additional tablespoon of toasted sesame seeds and chopped cilantro or parsley, if using.
- Step 6: Serve or Chill
- Serve immediately or chill in the refrigerator for 15–30 minutes to allow the flavors to enhance further.
Zusatztipps für die Zubereitung
For the best texture, ensure the seaweed is drained very well; any excess water will dilute the dressing. Using a sharp knife or a mandoline for the cucumber and carrot will provide the thin, uniform slices characteristic of this dish. A small whisk is essential to properly emulsify the sesame oil and vinegar in the dressing.
Varianten und Anpassungen
You can easily add extra crunch to the salad by including thinly sliced radish or shredded red cabbage. To keep the dish gluten-free, always substitute regular soy sauce with tamari. Additionally, feel free to adjust the amount of maple syrup or rice vinegar to find your perfect balance of sweetness and acidity.
Serviervorschläge
This Seaweed Salad pairs beautifully with chilled sake or a cup of hot green tea. It serves as an excellent side dish for sushi, sashimi, or grilled fish, providing a bright contrast to richer flavors.
Save to Pinterest This simple yet elegant Seaweed Salad is a testament to how fresh ingredients and a well-balanced dressing can create a nutrient-dense meal in minutes. Enjoy the crisp textures and deep umami flavors of this Japanese classic.
Recipe Questions & Answers
- → What type of seaweed works best?
Dried wakame seaweed is ideal for this dish. It rehydrates quickly, becomes tender, and has a mild flavor that pairs beautifully with the sesame-ginger dressing. Look for it in Asian markets or the international aisle of well-stocked grocery stores.
- → Can I make this dish ahead of time?
Yes, this actually tastes better after chilling for 15-30 minutes. The seaweed absorbs the dressing flavors, enhancing the overall taste. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- → Is this dish naturally vegan and gluten-free?
The base dish is vegan. For gluten-free preparation, simply use tamari instead of regular soy sauce. Always check packaged seaweed labels for possible cross-contamination if you have severe gluten sensitivity.
- → What vegetables can I add for variety?
Thinly sliced radish, shredded red cabbage, or bell peppers add excellent crunch and color. Edamame, shredded carrot, or thinly sliced snow peas also work wonderfully with the sesame-ginger flavors.
- → How long should I soak the dried seaweed?
Soak dried wakame in cold water for 7-10 minutes until fully rehydrated and tender. Drain well and gently squeeze out excess moisture before combining with the vegetables and dressing.
- → What pairs well with this salad?
This refreshing salad complements grilled fish, teriyaki chicken, or tofu dishes beautifully. It's also excellent alongside sushi, rice bowls, or as part of a multi-course Japanese-inspired meal. Chilled sake or green tea make perfect beverage pairings.