TinkerBell
Culinary Explorer
Hello there! After experimenting in the kitchen, I've perfected a homemade seaweed salad recipe that rivals even the best sushi restaurants. Get ready to be surprised by the taste of this delicious dish! 
Ingredients:
Ingredients:
- 4 cups mixed seaweed (such as wakame, hijiki, or kombu), rehydrated if dried
- 1 cucumber, thinly sliced
- 1 carrot, julienned or grated
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- Optional: sliced scallions, sliced radishes, or shredded cabbage for garnish
- If using dried seaweed, rehydrate it according to the package instructions. Drain well and set aside.
- In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, and julienned or grated carrot.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or sugar, grated ginger, and minced garlic to make the dressing.
- Pour the dressing over the seaweed and vegetable mixture, and toss until everything is well coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, sprinkle the toasted sesame seeds over the salad and garnish with sliced scallions, radishes, or shredded cabbage if desired.
- Serve the seaweed salad chilled as a refreshing appetizer or side dish.
