Ingredients
- 1 oz dried cut wakame about 28 g
- 1 medium Persian or English cucumber very thinly sliced
- 2 scallions thinly sliced
- 2 tbsp unseasoned rice vinegar 30 ml
- 1 tbsp reduced-sodium soy sauce or tamari 15 ml
- 2 tsp toasted sesame oil 10 ml
- 1 tsp honey or maple syrup 5 ml
- 1 tsp fresh ginger finely grated
- 1 tbsp toasted sesame seeds plus more for serving
Equipment
- Medium bowl
- Fine-mesh sieve
- Whisk
Instructions
- Put the dried wakame in a bowl and cover generously with cool water. Soak for 8 to 10 minutes, just until fully expanded and tender.
- Drain the wakame in a fine-mesh sieve. Rinse once with cool water, squeeze gently but thoroughly, and pat dry. Trim any long pieces into bite-size ribbons.
- Whisk the rice vinegar, soy sauce, sesame oil, honey, and ginger in a serving bowl until the sweetener dissolves.
- Add the wakame, cucumber, scallions, and sesame seeds. Toss well and let the salad stand for 5 minutes so the dressing settles into the seaweed.
- Taste and adjust with a small splash of vinegar or soy sauce. Serve cool, with extra sesame seeds if you like.
Notes
- Do not soak wakame in hot water; it softens too quickly and can become slippery.
- Seaweed varies widely in iodine and sodium. Keep the serving modest and check the package if you follow a medically prescribed iodine or sodium limit.
- Refrigerate leftovers in a covered container and use within 2 days for the best texture.
- Nutrition is intentionally left for manual calculation because wakame and soy-sauce brands vary substantially.
