Seaweed Salad
A Japanese-inspired dish made with marinated seaweed, sesame seeds, and a tangy dressing.
Instructions
- Place the dried wakame seaweed in a bowl and cover with warm water. Let it soak for 10-15 minutes until rehydrated.
- While the seaweed is soaking, prepare the dressing by whisking together rice vinegar, soy sauce, sugar, sesame oil, and grated ginger in a small bowl until the sugar is dissolved.
- Once the seaweed is rehydrated, drain it well and squeeze out any excess water. Chop the seaweed into bite-sized pieces if necessary.
- In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, and scallion.
- Pour the dressing over the seaweed mixture and toss gently to combine, ensuring all the ingredients are evenly coated.
- Sprinkle the toasted sesame seeds and red pepper flakes (if using) over the salad and toss again lightly.
- Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Ingredients
Nutritional Information & Health Goals
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