Japanese Seaweed Salad with Sesame Dressing

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A cool, refreshing Japanese seaweed salad with a glossy sesame-soy dressing, crisp cucumber, and toasted seeds. It comes together in under 20 minutes and delivers bright umami flavor with minimal effort, making it an ideal starter or side.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 6 gFat
• 0.8 gSaturated Fat
• 7 gCarbs
• 2 gFiber
• 3 gSugar
• 2 gProtein
• 520 mgSodium
• 180 mgPotassium
• 90 mgCalcium
• 1.5 mgIron
• 3 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the salad

• 1 oz (28 g) dried wakame seaweed
• 1 small Persian or Japanese cucumber, very thinly sliced
• 2 tablespoons thinly sliced green onion (white and light green parts)
• 1 teaspoon toasted white sesame seeds, plus more for garnish

For the sesame dressing

• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon mirin or 2 teaspoons sugar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon grated garlic (optional)
• 1/4 teaspoon shichimi togarashi or red pepper flakes (optional)
• 1 tablespoon water, to thin if needed

Directions

1. Place the dried seaweed in a large bowl, cover with cold water, and soak for 5 to 8 minutes until expanded, tender, and bright green; drain well and gently squeeze out excess water.
2. While the seaweed rehydrates, whisk together soy sauce, rice vinegar, sesame oil, mirin, ginger, garlic, and chili flakes in a small bowl until smooth, thinning with a tablespoon of water if the dressing feels too intense.
3. Pat the rehydrated seaweed dry with a clean kitchen towel, give it a few rough chops so the strands are bite-sized, and transfer to a serving bowl.
4. Add the sliced cucumber and green onion to the bowl and toss lightly to combine.
5. Pour the dressing over the salad and toss gently until every strand is glossy and evenly coated.
6. Taste and adjust with a pinch of sugar if needed, then sprinkle with toasted sesame seeds.
7. Cover and chill for 5 minutes to let the flavors meld, then serve cold or at cool room temperature as a starter or side.
8. For the cleanest presentation, plate the salad in a shallow bowl and finish with a few extra sesame seeds and a light drizzle of sesame oil just before serving.

Cook’s Notes

• Do not oversoak the seaweed or it will turn slimy; it should be tender but still have a slight chew.
• Toast sesame seeds in a dry skillet over medium heat for 1 to 2 minutes for the deepest nutty flavor.
• For extra crunch, add 1 tablespoon of toasted crushed peanuts or crispy fried shallots just before serving.
• The dressing keeps separately in a jar for up to 1 week; toss with fresh seaweed right before plating.
• If using fresh seaweed instead of dried, rinse briefly in cold water and skip the soaking step entirely.

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