Name: Maine Seaweed Salad (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 8 oz Dried Seaweed-Wakame; 3 tbsp Rice Vinegar; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 tsp Sugar; 1/2 tsp Ginger-grated; 1 tbsp Sesame Seeds

Recipe tier

A quick and easy Maine seaweed salad, perfect for a light lunch or side dish. This version uses readily available ingredients and a simple dressing.

Total 20 min

Serves 4

Steps 4

Ingredients 7

Soundtrack the cook

Soul kitchen · 37 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 12m Plate 5m Reset 10m

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Seaweed
8 oz 227 g Dried Seaweed-Wakame
Dressing
3 tbsp 45 mL Rice Vinegar
2 tbsp 30 mL Soy Sauce
1 tbsp 15 mL Sesame Oil
1 tsp 5 mL Sugar
tsp 2.5 mL Ginger-grated
Garnish
1 tbsp 15 mL Sesame Seeds

Equipment

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Instructions

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Rehydrate the Seaweed in cold water for 10-15 minutes, or until softened. Drain thoroughly and squeeze out excess water.
In a small bowl, whisk together all Dressing ingredients until the sugar is dissolved.
Combine the rehydrated Seaweed and Dressing in a bowl. Toss to coat evenly.
Garnish with Sesame Seeds before serving. Chill for at least 10 minutes to allow flavors to meld.