Seaweed Salad with Ponzu (Printable)

Tender seaweed mixed with sesame, ginger, and crisp vegetables in a tangy ponzu dressing.

# What You'll Need:

→ Seaweed

01 - 1 ounce 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

# Method:

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 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.
04 - Pour dressing over the seaweed and vegetables. Toss gently to coat all ingredients evenly.
05 - Transfer salad to serving platter or individual bowls. Sprinkle with toasted sesame seeds and sliced red chili if desired.
06 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes less time than waiting for takeout to arrive.
  • The ponzu dressing hits that perfect balance of tangy, slightly sweet, and savory that makes you want another bite the moment you finish.
  • You can prep everything in advance and toss it together whenever hunger strikes, making weeknight dinners feel effortless.
02 -
  • Don't skip the draining and squeezing step with the seaweed, or you'll end up with a watery salad that tastes diluted instead of vibrant.
  • The dressing tastes better after sitting for 10 minutes, allowing all the flavors to marry and sharpen, so resist the urge to eat it immediately.
  • Toasted sesame oil is non-negotiable here; regular sesame oil tastes flat and won't give you that nutty depth that makes people ask what you did differently.
03 -
  • Assemble the salad no more than an hour before serving to keep the vegetables crisp, though the seaweed actually improves as it sits and absorbs the dressing.
  • Toast your own sesame seeds in a dry pan for two minutes if you have them whole, as store-bought toasted seeds sometimes lose their punch over time.
Return