Japanese Seaweed Salad Recipe
Japanese Seaweed Salad is a fresh, colourful and flavour-packed dish made with tender seaweed, crunchy vegetables, chilli, coriander and sesame seeds. Tossed in a zesty dressing of lime, ginger, sesame oil and sweet chilli sauce, it makes a deliciously refreshing side dish or light vegan meal.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Large Chopping Board:
- 1 Fine grater:
- 1 Citrus press
- 1 Large spoon or salad tongs
Ingredients
- 300 g seaweed
- 1½ carrots
- ¾ cucumber
- 1½ onions
- 4½ spring onions
- 1½ chillies
- 30 g fresh coriander
- ¾ tablespoon fresh ginger
- 4½ tablespoons sesame oil
- 30 g sesame seeds
- 150 ml sweet chilli sauce
- 1½ limes
- Salt - to taste
- Black pepper - to taste
Instructions
Step 1: Prepare The Seaweed
- Place the seaweed in a large mixing bowl.
- Cover it generously with cold water.
- Allow it to soak for approximately 8–10 minutes, or follow the packet instructions if a different soaking time is required.
- Drain the seaweed thoroughly once tender.
- Gently squeeze or press out excess water without crushing it.
- Set the prepared seaweed aside.
Step 2: Prepare The Vegetables
- Peel the carrots if necessary.
- Cut the carrots into thin julienne strips.
- Wash the cucumber and cut it into equally thin strips.
- Slice the onions into fine rings.
- Thinly slice the spring onions across the stalks.
- Finely chop the chilli.
- Chop the fresh coriander.
- For the best Japanese Seaweed Salad, aim for similarly sized vegetable pieces so the ingredients are evenly distributed throughout the salad.
Step 3: Build The Salad
- Transfer the drained seaweed to a large mixing bowl.
- Add the julienned carrots and cucumber.
- Add the sliced onions and spring onions.
- Sprinkle in the chopped chilli and coriander.
- Grate the fresh ginger directly into the bowl.
Step 4: Add The Dressing Ingredients
- Pour the sesame oil over the salad.
- Add the sesame seeds.
- Pour in the sweet chilli sauce.
- Squeeze the fresh lime juice over the ingredients.
- Season lightly with salt and black pepper.
- This combination creates a balanced dressing with nutty, sweet, spicy and tangy flavours.
Step 5: Toss Thoroughly
- Using salad tongs or two large spoons, gently toss everything together.
- Fold the vegetables through the seaweed without crushing the ingredients.
- Continue tossing until the dressing coats everything evenly.
- Taste and adjust the lime juice, chilli, salt or pepper if necessary.
- Allow the salad to rest for a few minutes so the flavours can mingle.
Step 6: Serve And Enjoy
- Transfer the Japanese Seaweed Salad to a clean serving bowl or individual plates.
- Scatter a few additional sesame seeds over the top if desired.
- Add a little fresh coriander for colour.
- Serve immediately or chill briefly before serving.
Notes
- 🌊 Use Quality Seaweed: Choose edible seaweed suitable for salads and soak it according to the packet instructions for the best texture.
- 🥕 Keep Vegetables Crisp: Slice the carrots, cucumber, and onions thinly to add a refreshing crunch to the salad.
- 🍋 Use Fresh Lime: Freshly squeezed lime juice brightens the dressing and balances the sweetness of the chilli sauce.
- 🫚 Add Fresh Ginger: Freshly grated ginger gives the dressing a fragrant warmth and vibrant flavour.
- 🌶️ Adjust the Heat: Add more or less fresh chilli and sweet chilli sauce depending on your preferred level of spice.
- 🌰 Toast Sesame Seeds: Lightly toasting the sesame seeds can bring out their delicious nutty aroma and flavour.
- 🥗 Toss Gently: Mix the ingredients carefully so the dressing coats the seaweed and vegetables without bruising the delicate ingredients.
- ❄️ Serve Fresh: Enjoy the salad soon after dressing it for the best combination of crisp vegetables and tender seaweed.