Tender seaweed tossed with crisp cucumber, carrot, and scallions in a zesty sesame-ginger dressing. A vibrant Japanese-style dish ready in minutes.
# What You Need:
→ Seaweed
01 - 1 ounce dried wakame seaweed
→ Vegetables & Aromatics
02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced
→ Dressing
05 - 2 tablespoons toasted sesame oil
06 - 1 ½ tablespoons rice vinegar
07 - 1 tablespoon low-sodium soy sauce or tamari
08 - 1 tablespoon freshly grated ginger
09 - 1 tablespoon maple syrup or honey
10 - 1 teaspoon toasted sesame seeds
11 - ½ teaspoon chili flakes
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro or parsley
# Steps:
01 - Place dried wakame in a bowl and cover with cold water. Soak for 7-10 minutes until fully tender. Drain thoroughly and squeeze out excess moisture.
02 - Combine rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions in a large mixing bowl.
03 - Whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes in a small bowl until emulsified.
04 - Pour dressing over the seaweed mixture. Toss gently with tongs or spoons to coat evenly without damaging the delicate ingredients.
05 - Transfer to a serving bowl. Sprinkle with additional sesame seeds and fresh cilantro or parsley. Serve immediately or refrigerate for 15-30 minutes to meld flavors.
