Description
Crisp Japanese Seaweed Salad brings oceanic freshness and umami flavors straight from coastal kitchens. Delicate strands of wakame dance with sesame and soy, creating a light, nutritious dish perfect for summer meals or quick appetizers.
Ingredients
Scale
Main Ingredients:
- 1 ounce (28 grams) dried wakame seaweed
- ½ cup shredded carrots
- ½ cup thinly sliced cucumber
- 1 green onion, thinly sliced
Seasoning and Garnish:
- 1 teaspoon sesame seeds (black or white)
- 1 tablespoon chopped cilantro (optional)
Dressing Ingredients:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
- Transform dried wakame into a plump, hydrated base by submerging it in warm water. Allow the seaweed to absorb moisture and expand for 5-10 minutes, then meticulously drain and gently squeeze out excess liquid. Trim into delicate, bite-sized morsels if necessary.
- Craft a vibrant dressing by whisking together an aromatic blend of umami-rich soy sauce, tangy rice vinegar, nutty sesame oil, golden honey, zesty ginger, pungent garlic, and a hint of fiery red pepper flakes in a compact mixing vessel.
- Assemble the salad by combining the rehydrated seaweed with crisp julienned carrots, refreshing cucumber slices, and delicate green onion slivers in a spacious mixing bowl. Generously drizzle the prepared dressing over the ingredients, ensuring each component is thoroughly coated through a gentle, thorough tossing motion.
- Elevate the dish’s visual and flavor profile by scattering toasted sesame seeds and fragrant cilantro across the surface. Allow the salad to rest and marinate for a brief 10-minute interval, enabling the flavors to meld and intensify before serving.
Notes
- Rehydrate seaweed carefully to ensure it doesn’t become too soggy or remain tough, which could affect the salad’s texture and overall eating experience.
- Choose high-quality, unsulfured dried wakame for the most authentic and clean flavor profile in your seaweed salad.
- Adjust dressing spiciness by controlling red pepper flakes, making it adaptable for different heat tolerance levels among diners.
- Consider adding protein like tofu, edamame, or sliced fish to transform this light side dish into a more substantial meal for those seeking additional nutrition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch, Snacks
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg