As I stood on the shores of a tranquil beach, the salty breeze enveloped me, and I couldn’t help but be inspired by the sea’s treasures. The shimmering seaweed, dancing gracefully in the waves, sparked my culinary imagination. It reminded me of a warm summer gathering with friends, where we savored the ocean’s bounty. This Umami-Infused Seaweed Salad is a delightful tribute to that moment, bursting with flavors and textures, perfect for any occasion.
Ingredients
1 cup dried seaweed (wakame or hijiki)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon maple syrup (or honey)
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 small cucumber, julienned
1 carrot, shredded
2 green onions, thinly sliced
2 tablespoons sesame seeds, toasted
Zest of 1 lime
Juice of 1 lime
Instructions
Begin by rehydrating the dried seaweed. Place it in a bowl and cover it with warm water. Let it soak for about 10 minutes until it expands and softens. Once ready, drain and gently squeeze out any excess water. This is where the seaweed starts to reveal its true potential, ready to absorb all the flavors we’re about to unleash.
In a separate bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, maple syrup, minced garlic, and grated ginger. This dressing is the heart of your salad, full of depth and richness, and will beautifully coat the seaweed.
Add the rehydrated seaweed to the dressing, ensuring it is evenly coated. This is a moment of transformation, as the seaweed becomes a canvas for our vibrant ingredients. Next, fold in the julienned cucumber, shredded carrot, and sliced green onions. Each vegetable brings its own crunch and freshness, harmonizing with the umami of the seaweed.
Sprinkle the toasted sesame seeds, lime zest, and lime juice over the salad. Toss gently to combine, allowing all the flavors to meld together. The citrus notes will brighten the dish, creating a perfect balance with the earthy tones of the seaweed.
Let the salad sit for about 10 minutes at room temperature. This short resting period will allow the seaweed to soak in the dressing, enhancing the overall flavor. Serve this salad chilled or at room temperature, garnished with extra sesame seeds if desired. It’s not just a dish; it’s a celebration of the ocean’s gifts!
This vibrant Umami-Infused Seaweed Salad is not only visually stunning but also packed with nutrients. It’s perfect as a side dish for grilled fish or as a light lunch on its own. Each bite offers a delightful crunch, a burst of flavor, and a touch of the sea—just as I experienced that day by the shore. Enjoy your culinary adventure!