Seaweed salad is one of my favourite things about eating sushi. I always have a serving, or two, and am always craving for more.
I adapted this recipe from BigOven, found via Pinterest. There are a ton of recipes out there but I picked one where I had all the ingredients (one called for shallots – next!). I’ve made seaweed salad before and don’t recall which recipe I used but as long as you have the basics – soy sauce, toasted sesame oil and rice vinegar, you can make it to your liking.
The original recipe called for dried wakame and I didn’t see any at my local Asian grocery store. I will look for it the next time I go. The one I got came packed in salt and needed to be soaked for 30-40 minutes in tap water to get rid of all the salt. This is what it looked like afterwards:
As you can see, it’s not as uniform as what is served in Japanese restaurants and take-out joints. They are varied in appearance and in texture. I ended up cutting them into more manageable pieces as they do come quite long.
After mixing the dressing together, I poured over the seaweed to marinate and transferred it to a mason jar.
Seaweed Salad – adapted recipe
- 14 ounces salted seaweed
- 3 tablespoons less sodium soy sauce
- 3 tablespoons rice vinegar (I used seasoned but you can use unseasoned)
- 1 teaspoon sugar (I used raw)
- 2 tablespoons sesame oil
- 2 scallions; thinly sliced
- 1 teaspoon ginger – grated or pressed in garlic presser
- 1 tablespoon toasted sesame seeds (I used Epicure Selections Sesame Crunch)
- Rinse salted seaweed and then soak seaweed for at least 30-40 minutes. Rinse again to remove any residual salt.
- Cut seaweed down to preferred size and put aside in bowl.
- Mix the remaining ingredients in separate small bowl and pour over seaweed.
- Mix together and refrigerate until chilled.
- Serve and enjoy!
This recipe can easily be adapted to be gluten-free if you get gluten-free soy sauce. The rice vinegar and sesame oil should be okay (if no additional gluten ingredients).