Japanese Seaweed Salad (Wakame)
40 min + 30–60 min chillServes 4
A refreshing Japanese salad of rehydrated wakame seaweed tossed with a ginger-sesame dressing and cucumber.
| prepPrepare a medium bowl and colander for seaweed soaking and straining. | ||||
| 50 g dried wakame seaweed | Soak wakame in water, 10 min | Strain & rinse seaweed, squeeze dry | Toss seaweed, cucumber & sesame seeds with dressing | Chill 30–60 min, garnish & serve |
| 3 tablespoons reduced-sodium soy sauce | Whisk soy sauce, vinegar, mirin, sugar, ginger, garlic, sesame oil & pepper flakes | |||
| 1 tablespoon rice vinegar | ||||
| 1 tablespoon mirin | ||||
| 1 teaspoon sugar | ||||
| 1 teaspoon grated ginger | ||||
| ½ teaspoon grated garlic | ||||
| 1 tablespoon toasted sesame oil | ||||
| ¼ teaspoon red pepper flakes | ||||
| 1 baby cucumber (skin on), very thinly sliced | ||||
| ½ teaspoon toasted white sesame seeds | ||||
| ½ teaspoon black sesame seeds | ||||
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