Rehydrated wakame gets tossed with crisp English cucumber and fresh scallion greens for a salad that's cool, briny, and full of contrast in every bite. The dressing is where things really shine: toasted sesame oil, rice vinegar, a touch of honey, and grated fresh ginger whisk together into a glossy, savory-sweet coating that clings to every strand of seaweed. A sprinkle of toasted sesame seeds and a pinch of red pepper flakes finish it off with crunch and a little heat. It comes together in minutes with no cooking required, and it's just as good straight away as it is chilled for an hour to let the flavors deepen. This one's a great pick for a gluten free spread, especially alongside grilled fish or a bowl of rice. Light, punchy, and endlessly refreshing, it's the kind of side dish you'll want to make on repeat.
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Place the dried wakame in a large bowl and cover with cold water. Let it soak for 8–10 minutes, until fully rehydrated and tender.
Drain the wakame and gently squeeze out as much water as possible. If any pieces are very long, cut them into roughly 2-inch lengths with kitchen scissors.
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