Seaweed Salad Sesame Dressing (Print)
Japanese-inspired salad with rehydrated seaweed, crisp vegetables, and sesame vinaigrette. Light, fresh, and vegan.
# What You'll Need:
→ Seaweed
01 - 1 cup (about 30 g) dried wakame seaweed, rehydrated
→ Vegetables & Garnish
02 - 1 small cucumber, thinly sliced
03 - 2 tablespoons thinly sliced green onions
04 - 1 tablespoon toasted sesame seeds
→ Dressing
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon soy sauce or tamari
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon sugar
09 - 1 teaspoon grated fresh ginger
10 - 1 garlic clove, finely minced
11 - 1 teaspoon chili flakes (optional)
# How to Cook:
01 - Place dried wakame seaweed in a bowl of cold water and soak for 10 minutes until fully rehydrated and tender. Drain thoroughly, squeeze out excess water, and chop into bite-sized pieces if necessary.
02 - Whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, sugar, grated ginger, minced garlic, and chili flakes (if using) in a medium mixing bowl until the sugar is dissolved.
03 - Add rehydrated seaweed, cucumber slices, and green onions to the bowl with dressing. Toss gently until evenly coated.
04 - Transfer mixture to a serving dish and sprinkle with toasted sesame seeds. Serve immediately or chill for 10 minutes to enhance flavors.
# Helpful Hints:
01 -
- Uses everyday pantry staples and can be made in only fifteen minutes
- Packed with minerals and nutrients yet low in calories ideal for healthy eating
- Customizable for gluten-free vegan or flavor preferences
- Keeps well in the fridge for make-ahead or meal prepping
02 -
- High in essential minerals and fiber perfect for plant-based diets
- Naturally low-calorie and hydrating a light choice all year round
- Pairs beautifully with sushi rice grilled fish or green tea
03 -
- Always taste dressing before tossing with salad Adjust sugar or vinegar to your liking
- Slice cucumbers extra thin for ultimate crunch
- Use freshly toasted sesame seeds for a true nutty aroma