Seaweed Salad

This Seaweed Salad is a delicious and nutritious side dish that brings together the earthy flavors of rehydrated seaweed with a tangy, savory dressing made from miso paste, soy sauce, rice vinegar, and ginger. Topped with crunchy sesame seeds, this simple yet flavorful salad is packed with vitamins, minerals, and antioxidants, making it a healthy addition to any meal. Perfect for serving alongside sushi, rice bowls, or grilled meats, this easy-to-make seaweed salad is also a great vegetarian or gluten-free option. Whether you’re craving a light snack or a refreshing side, this Japanese-inspired seaweed salad is sure to impress.

Ingredients

• 4 ounces dried seaweed (see Notes)
• 1 tablespoon miso paste
• 3 tablespoons soy sauce (see Notes)
• 3 tablespoons rice vinegar (see Notes)
• 1 teaspoon ginger (grated)
• 1 tablespoon sesame seeds

Instructions

1. Begin by soaking the dried seaweed in cold water for 5 minutes. Once rehydrated, drain and rinse the seaweed, then transfer it to a large bowl.
2. In a separate small bowl, whisk together the miso paste, soy sauce, rice vinegar, and grated ginger until well combined.
3. Pour the soy sauce mixture over the seaweed and toss thoroughly to coat the seaweed evenly.
4. Sprinkle with sesame seeds and give it one final toss before serving.

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Why You’ll Love This Recipe

• Quick and Easy: This seaweed salad takes just minutes to prepare, making it an ideal side dish for busy days or when you’re craving a light, flavorful snack.
• Packed with Flavor: The combination of miso paste, soy sauce, and rice vinegar creates a savory, tangy, and umami-packed dressing that complements the seaweed perfectly.
• Healthy and Nutritious: Full of antioxidants and minerals, seaweed is a nutrient-dense food that adds a healthy boost to any meal.
• Versatile: While this salad is great on its own, it can also be served as a side to sushi, grilled meats, or rice dishes.

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Tips

• Soaking the Seaweed: Make sure to soak the seaweed long enough to rehydrate it, but don’t overdo it. Around 5 minutes should be sufficient.
• Soy Sauce Alternatives: If you prefer a less salty option, try using low-sodium soy sauce or tamari for a gluten-free alternative.
• Chill Before Serving: For a cooler, refreshing experience, chill the salad in the refrigerator for about 15-30 minutes before serving.
• Adjust the Dressing: Feel free to add more miso paste or soy sauce if you prefer a stronger flavor, or a bit more vinegar for extra tang.

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Variations and Substitutions

• Add Protein: Top the salad with grilled chicken, tofu, or shrimp for a complete meal.
• Different Seaweed Types: If you can’t find the type of seaweed listed, try wakame or nori as substitutions.
• Add Veggies: For more texture and color, add julienned carrots, cucumber, or thinly sliced radishes.
• Spicy Option: For a spicy kick, add a small amount of chili flakes or a splash of sriracha to the dressing.

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FAQs

Q: Can I use fresh seaweed for this recipe?
A: While dried seaweed is traditional for this salad, you can use fresh seaweed if you have access to it. Just be sure to adjust the soaking time accordingly.

Q: Can I make this salad in advance?
A: Yes! This salad can be made ahead and stored in the refrigerator for up to a day. Just add the sesame seeds just before serving to keep them crunchy.

Q: Can I substitute the sesame oil?
A: Yes, if you don’t have sesame oil, you can substitute it with a neutral oil like vegetable or canola oil, though it won’t have the same distinct flavor.

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Serving Suggestions

• Perfect Pairing: Serve this seaweed salad as a refreshing side dish with sushi, rice bowls, or grilled fish.
• Top with Extras: Garnish with additional sesame seeds, sliced green onions, or a drizzle of sesame oil for extra flavor.
• Light Meal: Pair with a bowl of miso soup for a light, balanced meal that’s full of umami flavors.