Ingredients
1 1/2 oz. dried wakame seaweed
1 tbsp. plus 1 tsp. unseasoned rice vinegar
1 tbsp. mirin
1 tbsp. toasted sesame oil
1 tbsp. toasted sesame seeds
2 tsp. soy sauce or tamari
1 tsp. peeled grated fresh ginger
1 scallion, thinly sliced
Preparation
Step 1In a medium bowl, cover seaweed with cold water. Let soak until rehydrated and softened, about 10 minutes. Drain and squeeze out any excess water. Cut with kitchen shears in bowl or chop into bite-size pieces on a work surface.Step 2In a small bowl, whisk vinegar, mirin, oil, sesame seeds, soy sauce, and ginger. Drizzle dressing over seaweed and toss to coat, then fold in scallions.Step 3Make Ahead: Seaweed salad can be made 3 days ahead. Transfer to an airtight container and chill.
The classic version of seaweed salad that you’ll see at many restaurants is electric green, which, sadly, is often due to added food coloring. So don’t be shocked when your seaweed is a darker, rich green color. If you do want to go to the extra step to get a slightly brighter green, you can blanch the seaweed instead of soaking. Bring a pot of water to boil and add the wakame. Cook for 1 minute, then use tongs to transfer to an ice bath. Let soak until cold, then drain. Pat dry and chop or cut into thin lengthwise strips to mimic the restaurant style. Dried wakame can be found in Asian markets or health food stores. Or take your seaweed game up a notch and forage for your own! Note: You can refrigerate the seaweed salad in an airtight container for up to 3 days.
