Vegan Seaweed Salad with Ginger Sesame Dressing

Total time25 min

Prep time15 min

Cook time0 min

Vegan Seaweed Salad with Ginger Sesame Dressing

Rehydrated wakame gets tossed with crisp English cucumber and scallion greens for a cool, briny bite in every forkful. The dressing brings tamari, toasted sesame oil, rice vinegar, and fresh grated ginger together into a glossy, savory-sweet coating that clings to every strand of seaweed. A scatter of toasted sesame seeds and a pinch of red pepper flakes add crunch and a little heat right before serving. It comes together in minutes and tastes even better after a short chill, letting the flavors settle into the wakame. Light, refreshing, and packed with umami, this is a solid pick for a plant-based table.

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Ingredients

4 servings

For the salad

1 oz (about ½ cup) dried wakame seaweed
1 medium english cucumber, thinly sliced into half-moons
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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3 scallions, thinly sliced (green parts only)

For the dressing

3 tbsp tamari
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp fresh ginger, finely grated

For serving

1 tsp toasted sesame seeds
¼ tsp red pepper flakes (optional)

Instructions

1
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.
2
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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