Seaweed Salad Sesame Ginger (Printable)

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

# What You Need:

→ Seaweed

01 - 1 ounce dried wakame seaweed, about 1 cup dried

→ 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:

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

# Expert Advice:

01 -
  • It's genuinely ready in 15 minutes, no hidden steps or mysterious waiting periods.
  • The sesame-ginger dressing tastes like it took effort but honestly just requires a whisk and a small bowl.
  • Your body will feel the difference—seaweed is quietly packed with minerals that actually matter.
02 -
  • Squeeze out that excess seaweed water or your salad becomes a watery puddle—I learned this the messy way.
  • Ginger must be fresh and grated just before mixing, because pre-grated ginger tastes like cardboard compared to the real thing.
03 -
  • Keep your sesame oil in the fridge—it stays fresher longer and the cool bottle feels nice in your hands when you're using it.
  • Taste the dressing before combining with vegetables and adjust the ginger, vinegar, or sweetness to your preference, because palates vary wildly and this is your salad.
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