Sesame Wakame Seaweed Salad

Deep green seaweed strips, tender yet firm to the bite. The glossy dressing coats every piece, releasing toasted sesame notes and a sharp vinegary kick.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 71
• Protein: 1 g
• Carbs: 3 g
• Fat: 6 g

Ingredients

• 30 g wakame seaweed ( dried )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 1 tbsp Sesame seed ( toasted )
• 0.5 piece Hot chili pepper optional ( finely sliced )
• 1 pinch Ginger ground

Instructions

1. Rehydrating the seaweed

   Soak the dried seaweed in plenty of cold water for 10 minutes until doubled in size and supple. Squeeze them firmly with your hands to remove all excess water, like wringing out a sponge.

2. Preparing the dressing

   In a bowl, whisk the rice vinegar and white sugar until completely dissolved. Add the soy sauce, sesame oil, and ground ginger. Emulsify slightly with a fork.

3. Mixing and finishing

   Finely slice the chili. Pour the dressing over the squeezed seaweed, add the sesame seeds and chili. Toss until the seaweed is glossy and well coated.

Chef's tips

• Squeezing is the crucial step: if the seaweed is waterlogged, the dressing won't stick.
• Let it rest for 20 minutes in the fridge before serving so the seaweed absorbs the flavors.

Storage

Can be kept for 2 days in the refrigerator in an airtight container.