Description
A light and refreshing Japanese-style seaweed salad tossed in a tangy sesame dressing, perfect as a healthy and nutritious side dish that combines the umami flavors of wakame seaweed with crisp cucumber and a sesame-soy dressing.
Ingredients
Seaweed
- 1 cup dried wakame seaweed
Dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
Other
- 1 tbsp sesame seeds
- 1/2 cucumber, thinly sliced
Instructions
- Rehydrate Seaweed: Soak the dried wakame seaweed in water for 5 to 10 minutes until it is fully rehydrated and expanded. Then drain the water thoroughly to avoid excess moisture.
- Prepare Dressing: In a mixing bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar is dissolved and the dressing is well combined.
- Combine Ingredients: Add the rehydrated seaweed and thinly sliced cucumber to the bowl with the dressing. Toss everything together gently to ensure the seaweed and cucumber are evenly coated with the dressing.
- Garnish and Chill: Sprinkle the salad with sesame seeds for added texture and flavor. Cover and chill the salad in the refrigerator for at least 10 minutes to let the flavors meld before serving.
Notes
- Do not over-soak the seaweed as it will become mushy and lose its desirable texture.
- For a spicy variation, add a pinch of chili flakes to the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
