📝 About This Recipe
Transport your senses to the bustling night markets of East Asia with this vibrant, emerald-hued seaweed salad. This dish balances the oceanic snap of rehydrated wakame with a rich, nutty dressing and a kick of fresh ginger and chili. It’s a refreshing, nutrient-dense street food classic that delivers a perfect harmony of sweet, salty, and sour notes in every crunchy bite.
🥗 Ingredients
The Seaweed Base
- 2 ounces Dried Wakame Seaweed (cut into thin strips if not pre-cut)
- 4 cups Warm Water (for rehydrating)
The Umami Dressing
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Cane Sugar (granulated)
- 1 teaspoon Fresh Ginger (finely grated or minced into a paste)
- 1 clove Garlic (pressed or finely grated)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
Crunch and Garnish
- 1 tablespoon Toasted White Sesame Seeds
- 1 teaspoon Black Sesame Seeds (for visual contrast)
- 2 pieces Scallions (thinly sliced on a bias)
- 1/4 cup English Cucumber (sliced into very thin matchsticks)
- 1 tablespoon Cilantro (roughly chopped for freshness)
👨🍳 Instructions
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1
Place the dried wakame seaweed in a large mixing bowl and cover with 4 cups of warm water. Let it soak for about 10-15 minutes until it has fully expanded and turned a vibrant green.
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2
While the seaweed is soaking, prepare the dressing. In a small glass jar or bowl, whisk together the rice vinegar and cane sugar until the sugar is completely dissolved.
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3
Add the soy sauce, toasted sesame oil, grated ginger, and pressed garlic to the vinegar mixture. Whisk vigorously to emulsify the oil and vinegar.
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4
Stir in the red chili flakes to the dressing. Taste and adjust—if you prefer it sweeter, add a pinch more sugar; for more tang, add a splash of vinegar.
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5
Once the seaweed is soft and translucent, drain it through a fine-mesh sieve.
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6
This is the most important step: use your hands or a clean kitchen towel to squeeze as much excess water out of the seaweed as possible. Excess water will dilute the dressing.
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7
If the seaweed pieces are very large, give them a rough chop on a cutting board to ensure they are bite-sized and easy to eat.
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8
Place the squeezed seaweed back into a dry mixing bowl and add the thin cucumber matchsticks.
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9
Pour the prepared dressing over the seaweed and cucumber. Toss thoroughly using tongs or chopsticks to ensure every strand is coated.
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10
Add the toasted white and black sesame seeds and the sliced scallions. Toss once more gently.
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11
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the seaweed to marinate and absorb the complex flavors of the ginger and garlic.
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12
Just before serving, give the salad a final toss to redistribute the dressing that may have settled at the bottom.
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13
Transfer to chilled small bowls and garnish with a few more sesame seeds and the fresh cilantro.
💡 Chef's Tips
Always squeeze the seaweed thoroughly; any remaining water will make the salad soggy and bland. For an extra 'street food' pop of color, add a few drops of natural liquid chlorophyll or a tiny pinch of turmeric to the dressing. If you can't find wakame, you can use arame seaweed, though the texture will be slightly more delicate. Toast your sesame seeds in a dry pan for 2 minutes before adding them to unlock a much deeper, nuttier aroma. Store leftovers in an airtight container for up to 2 days; the flavor actually improves the next day.
🍽️ Serving Suggestions
Serve alongside fresh Sashimi or Nigiri for a complete Japanese-style feast. Pair with a chilled glass of Junmai Ginjo Sake or a crisp Japanese lager like Asahi. Use as a crunchy topping for a homemade Poke bowl with tuna or salmon. Serve with hot Miso soup to contrast the cold, refreshing temperature of the salad. Add a side of crispy Gyoza (potstickers) for a satisfying street food platter.