Seaweed Salad Ponzu Dressing (Printable Version)

A refreshing blend of seaweed, crisp vegetables, and tangy ponzu dressing with sesame and ginger accents.

# What You Need:

→ Seaweed

01 - 1 ounce dried mixed seaweed (wakame, hijiki, or arame)

→ Vegetables

02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced

→ Dressing

05 - 3 tablespoons ponzu sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon sugar or maple syrup
11 - 1 teaspoon chili flakes (optional)

→ Garnish

12 - 2 tablespoons toasted sesame seeds
13 - 1 tablespoon thinly sliced red chili (optional)

# Steps:

01 - Place the dried seaweed in a bowl and cover with cold water. Let soak for 10 minutes, or according to package instructions, until fully rehydrated. Drain well and squeeze out excess water.
02 - In a large bowl, combine the rehydrated seaweed, cucumber, carrot, and scallions.
03 - In a separate small bowl, whisk together the ponzu sauce, rice vinegar, soy sauce, sesame oil, grated ginger, sugar, and chili flakes (if using) until smooth.
04 - Pour the dressing over the seaweed and vegetables. Toss gently to coat evenly.
05 - Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and sliced red chili, if desired.
06 - Serve chilled or at room temperature.

# Expert Pointers:

01 -
  • It takes fifteen minutes and tastes like you went to culinary school instead of your own kitchen.
  • The umami hits different when fresh ginger and ponzu collide, and suddenly you're hooked on this as a side dish.
  • It's naturally vegan and dairy-free, so you can serve it without explaining anything to anyone.
02 -
  • Don't over-squeeze the seaweed when draining it or you'll lose texture and turn it into mush—a gentle press is all it needs.
  • The dressing can sit separately for a few hours before combining with the vegetables and seaweed, so make it ahead if you're planning this for a dinner party and want one less thing to do.
03 -
  • Buy your seaweed from an Asian market or specialty grocer where they actually understand seaweed instead of a regular supermarket where it's been sitting for who knows how long.
  • Grate your ginger fresh every single time instead of using pre-grated because the flavor difference is the difference between good and remarkable, and it takes thirty seconds.
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