Seaweed Salad with Tangy Dressing
This Kaiso Salad features a vibrant mix of nutrient-rich seaweed, crunchy cucumber, and nutty sesame seeds, all brought together with a tangy rice vinegar dressing. It’s refreshing, healthy, and perfect as a side dish or light meal, bursting with flavors and textures that will invigorate your palate.
ingredients
- 1 cup mixed dried seaweed (wakame, hijiki, or kombu)
- 1 medium cucumber, julienned
- 2 tbsp sesame seeds, toasted
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey (or maple syrup)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 green onion, thinly sliced
- Salt and pepper, to taste
steps
- 1.
Begin by rehydrating the dried seaweed in warm water for about 10-15 minutes until softened. Drain and gently squeeze out excess water.
- 2.
In a large bowl, combine the rehydrated seaweed and julienned cucumber.
- 3.
In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger until well blended.
- 4.
Pour the dressing over the seaweed and cucumber mixture, tossing gently to ensure everything is coated evenly.
- 5.
Add the toasted sesame seeds and sliced green onion, stirring lightly to combine.
- 6.
Season with salt and pepper to taste, adjusting flavors as desired.
- 7.
Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
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