Seaweed Salad

Instructions

1. 1

   Rehydrate the Wakame (10 minutes)

   • Place the dried wakame in a medium bowl and cover it completely with warm water.
   • Let it soak for about 10 minutes. The seaweed will expand significantly and turn a vibrant green.
   • Drain the rehydrated wakame in a colander. Using your hands, gently but firmly squeeze out as much excess water as possible. This step is crucial to prevent a watery salad. Set aside.
2. 2

   Prepare the Dressing (2 minutes)

   • In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, mirin, and sugar.
   • Whisk vigorously until the sugar is fully dissolved.
   • Stir in the freshly grated ginger, minced garlic, and optional red pepper flakes.
3. 3

   Assemble the Salad (3 minutes)

   • Prepare the cucumber by cutting it into thin, matchstick-like strips (julienne). A mandoline slicer can make this quick and easy.
   • In a large mixing bowl, combine the squeezed wakame and the julienned cucumber.
   • Pour the prepared dressing over the seaweed and cucumber.
   • Toss gently until everything is evenly coated.
4. 4

   Garnish and Serve

   • Sprinkle the toasted sesame seeds over the salad before serving.
   • For the best flavor, cover and chill the salad in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
   • Serve chilled as a refreshing appetizer or side dish.