Seaweed Sesame Ginger Salad

This Seaweed Salad is a vibrant, nutrient-dense Japanese dish featuring a medley of fresh seaweed tossed with a tangy sesame-ginger dressing. Ready in just 15 minutes, it serves as an ideal refreshing appetizer or light side dish for any occasion.

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Combining the earthy flavors of the sea with a bright, zesty vinaigrette, this salad brings a touch of authentic Japanese cuisine to your table. The combination of ginger, sesame, and rice vinegar creates a profile that is both savory and refreshing.

Ingredients

• Seaweed: 30 g dried wakame seaweed (about 1 cup dried)
• Vegetables & Aromatics: 1 small cucumber (thinly sliced), 1 small carrot (julienned), 2 scallions (thinly sliced)
• Dressing: 2 tbsp toasted sesame oil, 1 ½ tbsp rice vinegar, 1 tbsp low-sodium soy sauce or tamari, 1 tbsp freshly grated ginger, 1 tbsp maple syrup or honey, 1 tsp toasted sesame seeds, ½ tsp chili flakes (optional)
• Garnish: 1 tbsp toasted sesame seeds, 1 tbsp chopped fresh cilantro or parsley (optional)

Instructions

1. Rehydrate the Seaweed

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.

2. Prepare the Base

In a large bowl, combine the rehydrated seaweed, cucumber, carrot, and scallions.

3. Mix the Dressing

In a small bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, toasted sesame seeds, and chili flakes if you prefer a little heat.

4. Toss the Salad

Pour the dressing over the seaweed mixture and toss gently to ensure every ingredient is evenly coated.

5. Garnish

Transfer to a serving bowl. Sprinkle with the additional tablespoon of toasted sesame seeds and chopped cilantro or parsley if using.

6. Serve or Chill

Serve immediately or chill for 15–30 minutes to allow the flavors to deepen and enhance.

Zusatztipps für die Zubereitung

To ensure the salad isn't watery, make sure to squeeze the rehydrated seaweed very well after draining. You should also feel free to adjust the sweetness and acidity of the dressing to suit your personal taste before pouring it over the vegetables.

Varianten und Anpassungen

For an extra layer of crunch, try adding thinly sliced radish or shredded red cabbage. If you are preparing this for a gluten-free diet, always substitute regular soy sauce with tamari and double-check your seaweed packaging for cross-contamination warnings.

Serviervorschläge

This Seaweed Salad pairs beautifully with a glass of chilled sake or a warm cup of green tea. It works exceptionally well as a starter for a sushi night or as a light side dish for grilled proteins.

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Each of the 4 servings contains approximately 70 calories, 4.5 g of fat, 7 g of carbohydrates, and 2 g of protein. This Seaweed Salad is a guilt-free and delicious way to enjoy a classic Japanese side dish at home.

Recipe Questions & Answers

→ What type of seaweed works best?

Dried wakame seaweed is ideal for this dish. It rehydrates beautifully, becoming tender yet maintaining a pleasant texture. Soak for 7-10 minutes until fully expanded and soft to the touch.

→ Can I make this ahead of time?

Yes! This dish actually benefits from chilling 15-30 minutes before serving. The flavors meld together beautifully. Store leftovers in an airtight container for up to 2 days, though the texture may soften slightly.

→ How do I adjust the flavors?

Taste the dressing before tossing. Add more maple syrup for sweetness, extra rice vinegar for acidity, or additional chili flakes for heat. The beauty lies in tailoring the balance to your preference.

→ What can I add for more crunch?

Thinly sliced radish, shredded red cabbage, or even edamame beans provide excellent texture contrast. Toasted nuts like cashews also work wonderfully while complementing the sesame flavors.

→ Is this suitable for special diets?

Absolutely. Using tamari instead of soy sauce makes it gluten-free. It's naturally vegan and packed with plant-based nutrients. The dish is light yet satisfying for various dietary preferences.