Serves 4
20 min
Seaweed Salad
Recipe GLPR8b4832d214d377
A light and refreshing Japanese-inspired seaweed salad featuring tender rehydrated seaweed tossed with a simple vinegar and sesame dressing. This umami-rich dish is finished with toasted sesame seeds for a delightful nutty flavor and crunch. Perfect as a side dish or light appetizer.
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Ingredients
1 handful (about 2 cups when rehydrated) Dried seaweed
1 tablespoon Rice vinegar
2 teaspoons Sesame oil
¼ teaspoon Salt
¼ teaspoon Sugar
2 teaspoons Toasted sesame seeds
Directions
Rinse the dried seaweed under cool running water for several seconds to remove excess salt and debris. Place it in a medium bowl and cover with cold water. Let it soak for 5-8 minutes until fully rehydrated and tender. The seaweed should expand to approximately 2 cups.
Drain the rehydrated seaweed thoroughly using a colander or fine-mesh strainer, pressing gently to remove excess water.
In a small bowl, whisk together the rice vinegar, sesame oil, salt, and sugar until the salt and sugar are dissolved, creating a smooth vinaigrette.
Transfer the drained seaweed to a serving bowl and pour the vinaigrette over it. Toss gently but thoroughly to coat all the seaweed evenly with the dressing.
Sprinkle the toasted sesame seeds over the top of the salad and toss once more to distribute them evenly. Serve immediately at room temperature or chilled, as preferred.
