Seaweed Salad
A cool sesame seaweed salad with rice vinegar, toasted seeds, and a bright, lightly tangy finish.
Prep 5 min · Total 20 min · Makes about 2 cups
Ingredients
- Handful of dried seaweed, enough for 2 cups when rehydrated
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons toasted sesame seeds
Directions
- Put the seaweed in a large bowl and cover it with water. Soak for 10 to 15 minutes, until it has softened and turned flexible. Lift it out a handful at a time and squeeze out the extra water.
- Transfer the seaweed to a cutting board and cut it into rough ½ inch pieces. Toss it with the oil, vinegar, salt, and sugar, then tweak the seasoning to suit how tangy you want it. Finish with the sesame seeds and serve chilled or at room temperature. Any leftovers can be stored in the refrigerator for up to 4 days.