Seasoned Seaweed Salad
A refreshing cold appetizer featuring tender seaweed tossed in a savory garlic and sesame dressing. Light, briny, and packed with umami—this dish comes together in minutes and makes a perfect starter or side.
Story
This simple seaweed salad is a staple across many Asian cuisines. The key is using quality dried seaweed and letting it hydrate just right—tender but with a slight chew. Feel free to add thinly sliced cucumber or a sprinkle of sesame seeds for extra texture.
Ingredients
dried seaweed (salted kelp or wakame)
15g
water, for soaking
1 cup
garlic cloves, minced
2
fresh ginger, grated
1/2 tsp
rice vinegar
1 tbsp
soy sauce
1 tbsp
sesame oil
1 tsp
sliced green onions
2
salt
to taste
Instructions
1
Rehydrate the seaweed
Place dried seaweed in a bowl and pour hot (not boiling) water over it. Let soak for 5 minutes until softened and expanded. Drain well, pressing out excess moisture with a clean kitchen towel or paper towels.
2
Make the dressing
In a small bowl, whisk together minced garlic, grated ginger, rice vinegar, soy sauce, and sesame oil until combined. Taste and adjust seasoning with salt if needed.
3
Toss and serve
Transfer drained seaweed to a mixing bowl. Pour the dressing over top and toss gently to coat every strand. Scatter sliced green onions on top. Serve immediately or refrigerate for 30 minutes to let flavors meld.
