Name: Seaweed Salad
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 1/2 oz. dried wakame seaweed -; 1 tbsp. plus 1 tsp. unseasoned rice vinegar -; 1 tbsp. mirin -; 1 tbsp. toasted sesame oil -; 1 tbsp. toasted sesame seeds -; 2 tsp. soy sauce or tamari -; 1 tsp. peeled grated fresh ginger -; 1 scallion, thinly sliced -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Seaweed Salad

1. 1 1/2 oz. dried wakame seaweed -

2. 1 tbsp. plus 1 tsp. unseasoned rice vinegar -

3. 1 tbsp. mirin -

4. 1 tbsp. toasted sesame oil -

5. 1 tbsp. toasted sesame seeds -

6. 2 tsp. soy sauce or tamari -

7. 1 tsp. peeled grated fresh ginger -

8. 1 scallion, thinly sliced -

How to cook deliciously - Seaweed Salad

1. Stage

In a medium bowl, cover seaweed with cold water. Let soak until rehydrated and softened, about 10 minutes. Drain and squeeze out any excess water. Cut with kitchen shears in bowl or chop into bite-size pieces on a work surface.

2. Stage

In a small bowl, whisk vinegar, mirin, oil, sesame seeds, soy sauce, and ginger. Drizzle dressing over seaweed and toss to coat, then fold in scallions.

3. Stage

Make Ahead: Seaweed Salad can be made 3 days ahead. Transfer to an airtight container and chill.