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Japanese Seaweed Salad with Sesame Seeds

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 1 oz (about 30 g) dried wakame seaweed (available at Asian markets or online)
  • 1 small carrot, julienned (optional for color and crunch)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chopped green onions (optional)
  • For the Dressing
  • 1½ tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar or honey
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon minced garlic (optional)
  • 1 teaspoon lemon juice (or yuzu juice, if available)
  • ½ teaspoon gochugaru or chili flakes (optional for mild heat)

Instructions
 

  • Step 1: Rehydrate the Seaweed : Place the dried wakame in a large bowl and cover with warm water. Let it soak for 5–7 minutes until it expands and becomes tender. Drain the seaweed and gently squeeze out excess water using your hands or a paper towel. If the pieces are large, chop them into bite-sized lengths.
  • Step 2: Prepare the Dressing : In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, ginger, garlic, lemon juice, and chili flakes (if using). Whisk until the sugar dissolves and the dressing becomes smooth and glossy.
  • Step 3: Toss the Salad : In a mixing bowl, combine rehydrated seaweed, julienned carrots, and green onions. Pour the sesame dressing over the mixture. Toss gently to coat everything evenly.
  • Step 4: Garnish and Serve : Sprinkle toasted sesame seeds on top. Chill in the refrigerator for 10–15 minutes before serving for best flavor.