Seaweed Ponzu Salad (Print Version)

Tender seaweed with crisp veggies and tangy ponzu dressing, enhanced by sesame and fresh ginger.

# Ingredient List:

→ Seaweed

01 - 1.06 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 tablespoons ponzu sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon sugar or maple syrup
11 - 1 teaspoon chili flakes, optional

→ Garnish

12 - 2 tablespoons toasted sesame seeds
13 - 1 tablespoon thinly sliced red chili, optional

# Recipe Steps:

01 - Place dried seaweed in a bowl and cover with cold water. Let soak for 10 minutes or according to package instructions until fully rehydrated. Drain thoroughly and squeeze out excess water.
02 - In a large bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, and thinly 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 well combined.
04 - Pour the prepared dressing over the seaweed and vegetable mixture. Toss gently to coat all components 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 chilled or at room temperature immediately.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes but tastes like you've been cooking all afternoon.
  • The seaweed absorbs that tangy ponzu dressing like it's been waiting for it, turning tender and almost sweet.
  • It's vegan, naturally elegant enough for dinner guests, and honestly just makes you feel lighter and better.
02 -
  • Don't skip the draining step or your salad will become watery and sad, diluting all that carefully built flavor.
  • Make the dressing right before serving so it stays bright and sharp—letting it sit too long with the salad can mute those vibrant notes you're after.
03 -
  • Toast your own sesame seeds if you have the time—the difference between pre-toasted and freshly toasted is remarkable, adding a warmth that feels intentional.
  • Make the dressing in the same bowl you'll whisk the vegetables in to save one extra dish, which is my kind of kitchen wisdom.
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