Step 1: Rehydrate the Seaweed
Place the dried wakame in a bowl of cold water for about 10 minutes, or until fully expanded and tender.
Step 2: Drain and Prepare
Drain the seaweed well and gently squeeze out excess water. If the pieces are very long, cut them into bite-sized lengths.
Step 3: Make the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, garlic, and sesame seeds until well combined.
Step 4: Toss Everything Together
Add the seaweed, green onions, and sliced chili to a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
Step 5: Chill
Refrigerate for 15–20 minutes to allow the flavors to blend.
Step 6: Garnish and Serve
Sprinkle with extra toasted sesame seeds before serving. Enjoy chilled as a refreshing appetizer, side dish, or light lunch.
Tips
- Add shredded cucumber or carrots for extra crunch.
- Mix in sliced avocado or edamame for a more filling salad.
- Sprinkle with crushed roasted peanuts or chopped cashews for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
This vibrant seaweed salad is fresh, flavorful, and nutrient-rich—perfect alongside sushi, grilled fish, or your favorite Asian-inspired meals. 🌿🥢
