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Seaweed Salad

A quick and flavorful Japanese seaweed salad tossed in a light soy-sesame dressing, ready in under 15 minutes as an elegant appetizer or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Japanese
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Dried wakame seaweed 2 cups (about 30 grams)
  • Low-sodium soy sauce 3 tablespoons
  • Rice vinegar 2 tablespoons
  • Sesame oil 1.5 tablespoons
  • Honey or sugar 1 tablespoon
  • Mirin 1 tablespoon
  • Sesame seeds 2 tablespoons (white or black, or a mix)
  • Water 3 tablespoons
  • Sea salt to taste
  • Red pepper flakes 1/4 teaspoon (optional)
  • Green onions 1 sliced thin (optional garnish)

Equipment

  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Whisk or fork
  • Serving bowl or platter
  • Measuring spoons and cups
  • Sesame seed grinder or mortar and pestle (optional)

Method
 

  1. Place dried wakame seaweed in a bowl and cover with cold water; let soak for 5 to 8 minutes until fronds expand and soften.
  2. Pour seaweed into a fine-mesh strainer, rinse under cold water, shake off excess water, and pat dry with paper towels.
  3. In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, mirin, and water until smooth and glossy.
  4. Optional: In a dry skillet over medium heat, toast sesame seeds for 2 to 3 minutes, stirring constantly, until fragrant.
  5. Transfer drained seaweed to a serving bowl and pour dressing over it; toss gently to coat each strand.
  6. Sprinkle sesame seeds over the salad and toss again; season with sea salt and red pepper flakes to taste.
  7. Let the salad rest at room temperature for 5 to 10 minutes to allow flavors to meld.
  8. Garnish with sliced green onions and serve immediately or chill for later.

Notes

Make this salad up to 2 days ahead and store in an airtight container in the refrigerator for a quick appetizer.