Seaweed Salad

Seaweed Salad
  • Yield:four as an appetizer
  • Active time:10 minutes
  • Total time:20 minutes
This recipe appears in:
Seriously Asian: Seaweed


  • 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


  1. 1.

    To rehydrate seaweed: Place seaweed in large bowl filled with water. Let soak for 10 to 15 minutes, or until seaweed is supple. Working by handfuls, squeeze seaweed of residual water.

  2. 2.

    Place seaweed on cutting board and chop into rough ½ inch slices. Dress seaweed in oil, vinegar, salt, and sugar. Adjust seasonings to taste, depending on how tangy you like your seaweed. Sprinkle with sesame seeds and serve cold or at room temperature. Leftover seaweed may be kept in refrigerator for up to four days.

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