Ingredients
Scale
- 50 grams (1.7 ounces) dried wakame seaweed
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 1 baby cucumber (skin on), very thinly sliced
- 1/2 teaspoon toasted white sesame seeds
- 1/2 teaspoon black sesame seeds
Instructions
- Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
- While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
- When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.
- Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.
- Cover and chill in the refrigerator for 30 minutes to 1 hour.
- When ready to serve, garnish with extra sesame seeds.
Notes
- Most seaweed salads include more than one kind of seaweed so choose the one that seems best for your meal.
- Make sure to drain the seaweed very well after rehydrating.
- If you like more heat, try adding extra chili flakes, or a chili paste like sambal oelek, to the dressing.
- If you can’t find precut seaweed, you can easily cut the seaweed into strips yourself after rehydrating it.
- When fully rehydrated, the seaweed should be soft, delicate, and slightly lighter in color.
- Prep Time: 10
- Category: Salads
- Method: No cook
- Cuisine: Japanese
Nutrition
- Serving Size:
- Calories: 62
- Sugar: 3.3 g
- Sodium: 515.4 mg
- Fat: 3.7 g
- Carbohydrates: 5.8 g
- Protein: 1.6 g
- Cholesterol: 0 mg
