Homemade Seaweed Salad

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Homemade Seaweed Salad

fresh, flavorful, and nutrient-packed seaweed salad!
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Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, lunch, Salad
Servings 3

Equipment

  • Whisk or fork
  • Serving Dish
  • Strainer
  • small bowl
  • large bowl

Ingredients
  

  • 1 Cup Dried Seaweed (wakame or seaweed mix, available at Asian grocery stores)
  • 1 Tbsp Soy Sauce or Tamari
  • 1 Tbsp Rice Vinegar
  • 1 Tsp Sesame Oil
  • 1 Tsp Sugar (or substitute with honey or maple syrup)
  • 1 Tsp Grated Ginger
  • 1 Clove Garlic finely minced
  • 1 Tsp Chili Flakes

Toppings

  • 1 Tbsp Sesame Seeds (toasted for extra flavor)
  • 1/2 Tsp Crushed Nori (optional, for garnish)
  • 1 Tbsp Scallions thinly sliced

Instructions
 

  • Prepare the Seaweed:
    Place the dried seaweed in a large bowl and cover it with warm water. Allow it to soak for 5–10 minutes, or until fully rehydrated and softened. Once hydrated, drain the water and gently squeeze out any excess liquid. If needed, chop the seaweed into bite-sized pieces.
  • Make the Dressing:
    In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated ginger, minced garlic, and chili flakes (if desired).
  • Combine the Salad:
    Toss the rehydrated seaweed with the prepared dressing until all pieces are evenly coated.
  • Add Toppings:
    Sprinkle the salad with toasted sesame seeds, crushed nori, and thinly sliced scallions.
  • Chill and Serve:
    Let the salad chill in the fridge for 10–15 minutes to allow the flavors to meld.Serve cold as a side dish or pair it with a meal like a Green Goddess Buddha Bowl.
Keyword Chili Flakes, Garlic, Seasame seeds, Seaweed
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