Seaweed Salad

Lynn Clay


This recipe is from PBS Food.

★★★★★ 1 vote
4 small salads
30 Min
No-Cook or Other


1 oz
dry mixed seaweed
1 Tbsp
rice vinegar
1 tsp
rice vinegar
1 Tbsp
toasted sesame oil
1 Tbsp
soy sauce
1 Tbsp
sugar (you can substitute a 1/2 tablespoon agave)
1/2 tsp
salt (to taste)
1/2 tsp
ginger juice
1 Tbsp
toasted sesame seeds
scallion, finely chopped


1Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes.
2To make the dressing, combine the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger juice in a small bowl and whisk together.
3Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Plate the salad and garnish with scallions.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese