Hey Lykkers! Today, we’re diving into a refreshing and nutritious dish that’s perfect for any occasion—seaweed salad!

This vibrant dish is not only delicious but also packed with vitamins and minerals. Let’s explore how we can create this culinary delight together!

<h3> Why We Love Seaweed Salad </h3>

Seaweed salad is a staple in many Asian cuisines, often enjoyed as a side dish or a light appetizer. It’s incredibly versatile, allowing us to experiment with different flavors and textures. Plus, it's a fantastic way to incorporate more sea vegetables into our diets, which are known for their health benefits.

<h3> Ingredients We’ll Need </h3>

To make our seaweed salad, we’ll need the following ingredients:

• Dried seaweed (kombu or wakame) – about 1 cup

• Cucumber – 1 medium, thinly sliced

• Carrot – 1 medium, julienned

• Sesame seeds – 2 tablespoons, toasted

• Green onions – 2, chopped

• Rice vinegar – 3 tablespoons

• Soy sauce – 2 tablespoons

• Sesame oil – 1 tablespoon

• Honey or agave syrup – 1 teaspoon (optional)

• Chili flakes – a pinch (optional for heat)

Wakame Seaweed Salad Recipe | How to make EASY Japanese Side Dish

Video by Yeung Man Cooking

<h3> Step 1: Preparing the Seaweed </h3>

First, we’ll rehydrate the dried seaweed. We’ll start by soaking it in warm water for about 10-15 minutes until it becomes soft and pliable. This is where the magic begins! Once it’s ready, we’ll drain it well and gently squeeze out any excess water. We love the texture of rehydrated seaweed—it’s slightly chewy and adds a wonderful ocean flavor to our salad.

<h3> Step 2: Chopping the Veggies </h3>

While the seaweed is soaking, let’s prepare our veggies. We’ll thinly slice the cucumber and julienne the carrot. If we want to add a little crunch, we can also throw in some radishes or bell peppers. The bright colors and crisp textures make our salad visually appealing and delicious!

<h3> Step 3: Making the Dressing </h3>

Now it’s time for the dressing! In a small bowl, we’ll whisk together the rice vinegar, soy sauce, sesame oil, and honey (if using). For those of us who like a little kick, we can add a pinch of chili flakes to spice things up. The dressing is tangy, savory, and perfectly complements the seaweed.

<h3> Step 4: Combining It All </h3>

In a large mixing bowl, we’ll combine the rehydrated seaweed, sliced cucumber, julienned carrot, and chopped green onions. We’ll then drizzle the dressing over the top and gently toss everything together. It’s essential to be gentle here to avoid tearing the delicate seaweed.

<h3> Step 5: Adding the Finishing Touches </h3>

Finally, we’ll sprinkle toasted sesame seeds over the salad for an added crunch and nutty flavor. If we want, we can let the salad sit for about 10-15 minutes to allow the flavors to meld together beautifully. It’s always exciting to taste a dish that has had time to develop its flavors!

<h3> Serving and Enjoying </h3>

We can serve our seaweed salad chilled or at room temperature. It’s a fantastic accompaniment to grilled meats, sushi, or simply enjoyed on its own. Each bite is a delightful mix of textures and flavors, and we can’t wait for you to try it!

So, there you have it—our delicious seaweed salad recipe! We hope you enjoy making it as much as we did. Let us know how it turns out, and feel free to share your own twists on this classic dish! Happy cooking, Lykkers!