Seaweed salad, a refreshing and nutritious staple in East Asian cuisine, is beloved for its crisp texture and umami-rich flavor. Here’s a classic recipe to recreate this dish at home.
Start by rehydrating dried seaweed: soak 20g of dried kelp or wakame in cold water for 15-20 minutes until soft. Drain and rinse thoroughly, then squeeze out excess water. Use scissors to cut the seaweed into 5-6 cm long strips for easy eating.
In a small bowl, prepare the dressing. Whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, ½ tsp sesame oil, ½ tsp sugar, and a pinch of salt. For extra depth, add a few drops of sesame paste or a minced garlic clove.
Combine the seaweed strips with the dressing, tossing gently to ensure even coating. Top with finely chopped scallions and a sprinkle of toasted sesame seeds for crunch. Let it marinate for 10 minutes to allow the flavors to meld.
Serve chilled as a light appetizer or side dish. This simple yet versatile salad balances savory, tangy, and nutty notes, making it a perfect complement to any meal. Enjoy its crisp, invigorating taste in just a few easy steps!