Ingredients:

  • 1 oz Dried Wakame Seaweed (30 g)
  • 1/2 large Cucumber (English/Hothouse), deseeded and julienned
  • 1 medium Carrot (100 g), peeled and finely julienned
  • 2 stalks Spring Onion (Scallion), thinly sliced
  • 1 Tbsp Toasted White Sesame Seeds
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Unseasoned Rice Vinegar
  • 2 Tbsp Toasted Sesame Oil
  • 1 Tbsp Granulated Sugar
  • 1 tsp Fresh Ginger, finely grated or puréed
  • 1/2 tsp Fresh Garlic, finely grated
  • 1 Tbsp Water

Instructions:

  1. Rehydrate the Wakame: Place the dried wakame in a bowl and cover completely with cold water. Allow it to soak for 10–15 minutes until expanded and silky to the touch. Transfer the rehydrated seaweed to a fine-mesh sieve and rinse briefly under cold running water.
  2. Squeeze Thoroughly: Use your hands or a clean cloth to firmly squeeze out as much excess water as possible from the wakame. This step is crucial to prevent a watery salad. Set the seaweed aside.
  3. Prepare the Vegetables: Wash and peel the carrot. Deseed and finely julienne the cucumber and finely julienne the carrot. Place the prepared vegetables into a mixing bowl with the squeezed wakame.
  4. Whisk the Dressing: In a separate small bowl, combine all the dressing ingredients: soy sauce, rice vinegar, toasted sesame oil, sugar, grated ginger, grated garlic, and water. Whisk vigorously until the sugar is completely dissolved and the dressing is emulsified.
  5. Assemble and Chill: Pour about two-thirds of the dressing over the wakame and vegetable mixture. Toss gently until everything is evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, allowing the flavours to marry and the vegetables to slightly crisp up.
  6. Serve: Just before serving, toss the seaweed salad again. If the salad seems a little dry, add the remaining dressing. Garnish generously with the sliced spring onion and toasted sesame seeds.