Seaweed Salad with Ponzu (Print Version)

Tender seaweed combined with fresh vegetables and tangy ponzu, garnished with toasted sesame seeds.

# 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 option
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

# How to Make It:

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 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 until smooth and well combined.
04 - Pour the prepared dressing over the seaweed and vegetables. 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 the salad chilled or at room temperature.

# Additional Tips::

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for days when heat is the last thing you want.
  • The umami punch from ponzu and sesame oil satisfies cravings without feeling heavy or complicated.
  • Once you nail the dressing balance, you'll find yourself making this constantly for meals, potlucks, and moments when you need something that tastes like you tried harder than you actually did.
02 -
  • Never skip draining and squeezing the rehydrated seaweed—excess moisture is the enemy of every seaweed salad that's ever disappointed someone.
  • Taste your dressing before committing it to the vegetables because ponzu brands vary wildly in saltiness and you might need to adjust the soy sauce or add another teaspoon of rice vinegar.
  • The salad is best eaten within an hour or so of assembly because the vegetables will eventually release their own liquid and everything becomes less crisp and punchy.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have time—the flavor difference between toasted and untoasted is genuinely shocking and worth the minimal effort.
  • Keep your ponzu in the refrigerator and check the ingredient list to make sure yours is gluten-free if that matters to you, because not all brands are created equal.
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