Best Seaweed Salad Recipe – How To Make Seaweed Salad

seaweed salad

PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS

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Yields:

4


services

Prep Time:

0

hours

5

mins

Total Time:

0

hours

15

mins

1 1/2 oz.

dried wakame seaweed

1 tbsp.

plus 1 tsp. unseasoned rice vinegar

1 tbsp.

toasted sesame oil

1 tbsp.

toasted sesame seeds

2 tsp.

I am sauce or tamari

1 tsp.

peeled grated fresh ginger

1


scallion, thinly sliced

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  1. In 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.
  2. In a small bowl, whiskey vinegar, mirin, oil, sesame seeds, soy sauce, and ginger. Drizzle dressing over seaweed and toss to coat, then fold in scallions.
  3. Make Ahead: Seaweed salad can be made 3 days ahead. Transfer to an airtight container and chill.

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seaweed salad

PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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