Sesame Seaweed Salad

This light yet nutrient-dense seaweed salad is packed with minerals, antioxidants, and deep umami flavor. Wakame provides a rich source of iodine and essential micronutrients, while crisp vegetables add freshness and texture. The sesame-ginger dressing ties it all together with a perfect balance of savory, tangy, and slightly sweet notes. A refreshing, versatile dish that makes a great side or a nourishing snack!

Chef’s Tip

Ingredients

Salad:

1½ cups dried wakame seaweed
4 cups water
1 cup finely mandolined carrot rounds
1 cup mandolined celery
1 cup finely shredded purple cabbage
1½ tablespoons minced green onion (plus extra for garnish)
Black sesame seeds for garnish

Dressing:

1 tablespoon rice wine vinegar
4 tablespoons toasted sesame oil
1 teaspoon Dijon mustard
2 tablespoons tamari (gluten-free)
2 tablespoons ginger juice
½ teaspoon sea salt
1 teaspoon black pepper

Directions

Rehydrate the Wakame: Soak the wakame in 4 cups of water for at least 20 minutes, until fully expanded. Strain well and gently squeeze out excess water.
Prepare the Vegetables: In a large bowl, combine the wakame with carrots, celery, cabbage, and green onion, tossing to mix evenly.
Make the Dressing: In a jar, whisk together sesame oil, Dijon mustard, tamari, ginger juice, sea salt, black pepper, and rice wine vinegar until well combined.
Assemble: Pour the dressing over the seaweed salad and toss thoroughly. Let sit for at least 10 minutes to allow the flavors to absorb.
Taste & Adjust: Add more tamari, sesame oil, or salt if needed.
Garnish & Serve: Top with black sesame seeds and extra green onion before serving.

Chef’s Tip

For an added crunch, toss in toasted almonds or sunflower seeds just before serving. If you like a little heat, a dash of red pepper flakes or a drizzle of chili oil will take this salad to the next level!