Seaweed Salad with Rice Vinegar Dressing


I love seaweed salad.  I’ve wanted to make it for quite some time, so I watched about a dozen YouTube videos on different variations of how to make it, and the different ingredients used.  I strolled through this new Asian market in my neighborhood yesterday, and found everything I needed to make my own version.  It turned out to be really tasty.  There was a combination of crunchiness from the thinly sliced carrots and daikon radish, the rich flavor of the reconstituted seaweed, and the tartness and bright color of the pea sprouts and cilantro.  The sweet and tart dressing and roasted sesame seeds pull the flavors together so nicely.


About 2 cups of dried seaweed

1 cup of chopped cilantro

1 cup of chopped chives

3 small carrots cut in fine sticks

1 cup of daikon radish cut in fine sticks

4 tbsp. rice vinegar

2 tbsp. soy sauce

1 tsp. sugar (or other sweetener of your choice)

1 tsp. sesame oil

2 garlic cloves, finely chopped

1 tbsp. grated ginger

4 tbsp. roasted sesame seeds

Handful of fresh pea sprouts


Soak the dried seaweed in cold water for five or ten minutes, depending on how soft you like it.  Drain and rinse a few times, then squeeze as much of the water out of it as you can.  Place in a large bowl.  Before adding the next four ingredients (cilantro, chives, carrot, and daikon radish), reserve about a cup of them to add to the top of the salad as a garnish at the end.  Mix well with the seaweed, preferably with kitchen chopsticks.  Set aside.  In a small mixing bowl, add the rice vinegar, soy sauce, sugar (or substitute), sesame oil, garlic, and ginger.  Mix well and set aside.  Add half of the roasted sesame seeds to the seaweed salad, and gently mix together.  Then, mix in the dressing.

Serve the salad over a mound of fresh pea sprouts on a platter or individual plates.  Top with a little of the carrot, daikon, chive, cilantro mixture that you set aside, and sprinkle with the remaining sesame seeds.