Save Immerse yourself in the delicate flavors of the ocean with this Seaweed Salad, a vibrant and nutrient-dense Japanese classic. This dish brings together the tender texture of rehydrated wakame with a crisp medley of vegetables, all finished with a signature sesame-ginger dressing that provides a perfect balance of umami and tang.
Save The beauty of this salad lies in its simplicity. By using dried wakame, you can store the base ingredients for months and whip up a fresh, restaurant-quality salad whenever the craving strikes. The combination of fresh ginger, toasted sesame oil, and rice vinegar creates a bright dressing that perfectly complements the natural sea-saltiness of the greens.
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
- Step 1: Rehydrate
- 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.
- Step 2: Combine Vegetables
- In a large bowl, combine the rehydrated seaweed, cucumber, carrot, and scallions.
- Step 3: Whisk Dressing
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes (if using).
- Step 4: Toss
- Pour the dressing over the salad and toss gently to combine.
- Step 5: Garnish
- Transfer to a serving bowl. Sprinkle with additional sesame seeds and chopped cilantro or parsley, if desired.
- Step 6: Serve or Chill
- Serve immediately or chill for 15–30 minutes for enhanced flavor.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure to squeeze out as much excess water as possible from the seaweed after soaking; this prevents the dressing from becoming diluted. Using a mandoline for the cucumber and carrot will result in uniform, thin slices that absorb the dressing beautifully.
Varianten und Anpassungen
For an extra layer of crunch, try adding thinly sliced radish or shredded red cabbage. You can easily adjust the sweetness and acidity of the dressing to your preference by adding a touch more maple syrup or rice vinegar. If you enjoy heat, don't hesitate to increase the chili flakes.
Serviervorschläge
This Seaweed Salad pairs exceptionally well with chilled sake or a cup of warm green tea. It serves as a fantastic light side dish for sushi platters, grilled fish, or tofu-based entrees, balancing heavier flavors with its bright, acidic profile.
Save Whether you are looking for a healthy appetizer or a quick vegan lunch, this Seaweed Salad is a versatile addition to your culinary repertoire. Its refreshing taste and vibrant presentation make it a favorite for both casual meals and special occasions.
Recipe FAQs
- → 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 perfectly with the sesame-ginger dressing. Soak for 7-10 minutes until fully expanded and soft.
- → Can I prepare this ahead of time?
Yes, this salad actually benefits from chilling for 15-30 minutes before serving, which allows the flavors to develop. However, it's best consumed within 2 days as the vegetables will lose their crunch over time.
- → Is this suitable for gluten-free diets?
Absolutely. Simply substitute regular soy sauce with tamari, which is naturally gluten-free. Double-check your packaged seaweed to ensure there's no cross-contamination during processing.
- → What can I add for extra texture?
Thinly sliced radish, shredded red cabbage, or even edamame beans add wonderful crunch and color. You could also include thinly sliced bell peppers or bean sprouts for additional freshness.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Keep in mind that the vegetables will soften over time. Give it a quick toss before serving to redistribute the dressing.
- → Can I adjust the spice level?
Certainly. The chili flakes are optional, and you can easily increase or decrease the amount based on your preference. For a different kind of heat, try adding a small amount of sriracha or fresh minced ginger.