Seaweed Salad
Abby Hocking / Food & Wine
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4
By Anna Painter

For our seaweed salad, we toss rehydrated wakame seaweed with thinly sliced kale, scallions, celery, cucumbers and a creamy dressing. Slideshow: More Seaweed Recipes

Ingredients

  • 1/4 cup plus 1 tablespoon toasted sesame seeds
  • 1 cup mayonnaise, preferably Kewpie (see Note)
  • 1/4 cup rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoons mirin
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • 1 ounces dried wakame seaweed
  • 3 medium leaves lacinato kale, ribs removed, leaves thinly sliced crosswise
  • 1 Persian cucumber, quartered lengthwise and cut into 1/2-inch chunks
  • 2 scallions, trimmed and thinly sliced
  • 1 small rib celery, thinly sliced on the bias

How to Make It

Step 1    

In spice grinder, pulse 1/4 cup of the toasted sesame seeds to a fine powder. Transfer the ground sesame seeds to a medium bowl. Add the mayonnaise, rice vinegar, soy sauce, mirin and lemon juice to the bowl, and whisk until smooth. Season the toasted sesame dressing with salt.

Step 2    

In a large bowl, cover the wakame with 1 inch of cold water. Let stand at room temperature until the wakame is hydrated and tender, about 2 minutes. Drain and, using your hands, squeeze out the excess moisture. Transfer the wakame to a serving bowl and add the kale, cucumber, scallions and celery. Toss with half of the toasted sesame dressing until well coated. Sprinkle the salad with the remaining 1 tablespoon of the toasted sesame seeds. Pass the extra toasted sesame dressing at the table.

Make Ahead

The toasted sesame dressing can be refrigerated in an airtight container for about 4 days. Let come to room temperature before proceeding with the recipe.

Notes

Look for Kewpie mayonnaise (which is made with rice vinegar and is very popular in Japan) at Asian markets.

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