Seaweed Salad Ponzu Dressing (Print View)

Tender seaweed combined with crisp vegetables and a tangy ponzu dressing topped with sesame seeds.

# Components:

→ Seaweed

01 - 1 oz dried mixed seaweed (wakame, hijiki, or arame)

→ Vegetables

02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced

→ Dressing

05 - 3 tbsp ponzu sauce
06 - 1 tbsp rice vinegar
07 - 1 tbsp soy sauce or tamari for gluten-free
08 - 1 tbsp toasted sesame oil
09 - 1 tsp fresh ginger, grated
10 - 1 tsp sugar or maple syrup
11 - 1 tsp chili flakes (optional)

→ Garnish

12 - 2 tbsp toasted sesame seeds
13 - 1 tbsp thinly sliced red chili (optional)

# Directions:

01 - Place dried seaweed in a bowl and cover with cold water. Soak for 10 minutes or according to package instructions until fully rehydrated. Drain well and squeeze out excess water.
02 - In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions.
03 - In a separate small bowl, whisk together ponzu sauce, rice vinegar, soy sauce, sesame oil, grated ginger, sugar, and chili flakes if using until smooth and fully combined.
04 - Pour the prepared dressing over the seaweed and vegetable mixture. Toss gently to coat all ingredients evenly.
05 - Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and sliced red chili if desired.
06 - Serve the salad chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for nights when you want something that tastes restaurant-quality without the effort.
  • The dressing is so balanced and addictive that you'll find yourself making extra to drizzle on everything from tofu to avocado toast.
02 -
  • The single biggest mistake I made early on was squeezing the seaweed too hard after soaking, which turned it into a mushy disappointment—treat it like you're holding a bird's egg.
  • The dressing will keep in the fridge for a week, which means you can make this salad multiple times without redoing the work, and leftover dressing becomes amazing on avocado or roasted vegetables.
03 -
  • Make the dressing the day before and let the ginger infuse overnight, because it develops a deeper, more integrated flavor that tastes less raw and sharp.
  • If your seaweed smells fishy or off in any way, that's your cue to buy a fresh package—the aroma should be oceanic but not unpleasant, and quality makes an enormous difference in the final dish.
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