Seaweed Salad Sesame Dressing

This Japanese-inspired seaweed salad is my go-to when I crave something light yet deeply flavorful You get the tender crunch of wakame balanced by a tangy-sweet sesame dressing and a fresh hit of cucumber It is an effortless dish that brightens any table on warm days and pairs perfectly with both cozy and celebratory meals

I discovered seaweed salad at a small local sushi bar years ago and soon started making it at home My kids now devour it whenever I serve it with homemade rice bowls

Ingredients

• Dried wakame seaweed: Choose a clean product with a fresh ocean scent after soaking it delivers tenderness and a mineral boost
• Cucumber: Opt for crisp small cucumbers slice thin for maximum crunch and freshness
• Green onions: Adds gentle heat and color always select bright green tops
• Toasted sesame seeds: Gives nutty depth sprinkle freshly toasted seeds for best flavor
• Rice vinegar: Select seasoned vinegar for a balanced tang if possible
• Soy sauce or tamari: Tamari keeps this gluten-free use a good-quality one for savory depth
• Toasted sesame oil: The smoke and richness elevate the dish make sure yours smells fresh not rancid
• Sugar: A pinch of sugar balances acidity use fine granulated so it dissolves quickly
• Fresh ginger: Grate just before using for zesty brightness
• Garlic clove: Use freshly minced for gentle heat
• Chili flakes: If desired adds subtle warmth use according to taste

Instructions

Soak and Prepare Seaweed:

Start by placing dried wakame in a bowl of cold water Leave for ten minutes until fully rehydrated and tender Drain and squeeze gently to remove excess water Chop into bite-sized pieces for easy eating

Make the Dressing:

In a medium bowl whisk together rice vinegar soy sauce or tamari toasted sesame oil sugar freshly grated ginger minced garlic and chili flakes if you like Whisk until the sugar is dissolved and all ingredients are combined

Combine Salad Ingredients:

Add the prepared seaweed cucumber slices and thinly sliced green onions into the dressing Toss gently to coat every piece so the flavors absorb evenly

Finish and Serve:

Transfer the salad to your serving dish and sprinkle with toasted sesame seeds Chill in the fridge for ten minutes if you want the flavors to meld more Serve cold as an appetizer or side

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Seaweed is my favorite ingredient here I love the way its briny flavor is transformed by the tangy sesame dressing This salad always reminds me of a summer picnic at the park when my daughter insisted on bringing a whole bowl just for herself

Storage Tips

This salad holds well in the fridge for up to three days Keep it covered to prevent the seaweed from drying out If you plan to store longer add cucumbers and garnishes just before serving

Ingredient Substitutions

Mix up the seaweed varieties using hijiki or arame for added texture Try shredded carrots or thinly sliced radish as alternative veggies agave or maple syrup works instead of sugar for a different touch

Serving Suggestions

Serve chilled with sushi vegetables tempura or a rice bowl It is ideal for lunchboxes and impresses guests as a unique starter

Cultural and Historical Context

Seaweed salads are staples in Japanese cuisine valued for their nutrition and taste Wakame is used in temple meals and home kitchens as a symbol of good health

Seasonal Adaptations

Try fresh radishes or carrots in spring Ripe avocado slices add richness for summer Roasted sweet potato cubes make a perfect autumn twist

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This salad is a delight at any gathering and comes together in minutes Make it ahead and let the vibrant flavors sing cold from the fridge

Recipe Q&A

→ What type of seaweed works best?

Dried wakame is ideal for its tender texture, but hijiki or arame add variety and deeper flavor.

→ Can I make it ahead?

You can prepare and chill it for up to one hour for enhanced flavor, but add sesame seeds just before serving.

→ How do I keep it gluten-free?

Use tamari in the dressing instead of regular soy sauce, and check all labels for hidden gluten sources.

→ What other vegetables can I add?

Thinly sliced radish, shredded carrots, or even edamame add color and extra crunch.

→ What pairs well with this salad?

Green tea, chilled sake, and light grilled dishes complement its fresh, tangy flavor.

→ How can I adjust the spice level?

Increase or decrease the chili flakes, or omit them for a mild version. Fresh jalapeño works well too.