Ingredients
Method
- In a large bowl, soak the seaweed salad mix in cold water for 5 minutes or according to package directions. Drain thoroughly, pressing out excess water.
- In a small bowl, combine the rice vinegar, soy sauce, sesame oil, and sugar. Whisk until the sugar is dissolved.
- Add the diced scallion and toasted sesame seeds to the dressing and stir to combine.
- Pour the dressing over the drained seaweed and toss gently to thoroughly combine, ensuring all strands are coated.
- Serve immediately, or chill for 15-20 minutes for an even more refreshing experience. Garnish with extra sesame seeds if desired.
Notes
- For extra crispiness, ensure the seaweed is very well-drained after soaking. Press out as much water as possible without tearing it.
- To enhance the nutty flavor, toast your sesame seeds lightly in a dry skillet over medium heat for a few minutes until fragrant, watching closely to prevent burning.
- This salad tastes best when served fresh, but if you need to make it ahead, keep the dressing separate and combine just before serving to maintain the seaweed's texture. It will last up to 2 days in the fridge, undressed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To enhance the nutty flavor, toast your sesame seeds lightly in a dry skillet over medium heat for a few minutes until fragrant, watching closely to prevent burning.
- This salad tastes best when served fresh, but if you need to make it ahead, keep the dressing separate and combine just before serving to maintain the seaweed's texture. It will last up to 2 days in the fridge, undressed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.