Seaweed Salad Sesame Ginger (Printable)

Fresh wakame seaweed with cucumber, carrot, and scallions in tangy sesame-ginger dressing. Ready in 15 minutes.

# Ingredient List:

→ Seaweed

01 - 1 ounce dried wakame seaweed

→ Vegetables & Aromatics

02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced

→ Dressing

05 - 2 tablespoons toasted sesame oil
06 - 1.5 tablespoons rice vinegar
07 - 1 tablespoon low-sodium soy sauce or tamari
08 - 1 tablespoon freshly grated ginger
09 - 1 tablespoon maple syrup or honey
10 - 1 teaspoon toasted sesame seeds
11 - 0.5 teaspoon chili flakes, optional

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro or parsley, optional

# How To Make It:

01 - Place dried wakame seaweed in a bowl and cover with cold water. Soak for 7 to 10 minutes until fully rehydrated and tender. Drain thoroughly and squeeze out excess water.
02 - In a large bowl, combine rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions.
03 - In a small bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes if using.
04 - Pour dressing over salad ingredients and toss gently to combine evenly.
05 - Transfer to serving bowl and sprinkle with additional sesame seeds and fresh cilantro or parsley if desired.
06 - Serve immediately or refrigerate for 15 to 30 minutes to enhance flavor development.

# Expert Tips:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for those days when heat is the last thing your kitchen needs.
  • The umami-rich sesame-ginger dressing tastes complex and restaurant-quality, but the ingredient list is embarrassingly simple.
  • Naturally vegan and gluten-free, it impresses everyone from health-conscious friends to skeptics who've never tried seaweed.
02 -
  • Don't skip the draining and squeezing step after rehydrating the seaweed—water clinging to it will dilute the dressing and make the salad watery by the time you eat it.
  • The dressing tastes better the next day as flavors marry together, so this is actually a make-ahead dish that improves with time rather than falling apart.
03 -
  • Buy your seaweed from a market with good turnover so you get the freshest, most vibrant product—stale seaweed tastes musty and won't rehydrate as beautifully.
  • Toast your own sesame seeds in a dry skillet over medium heat for 2–3 minutes if you have time—the difference in flavor between this and pre-toasted seeds is worth those few minutes.
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