Mike's Hiyashi Seaweed Salad

Mike's Hiyashi Seaweed Salad

Source : Soak Wakame In Warm Water And Cover For 5 Minutes Drain Rinse Then Squeeze Out Excess Water In Cheese Cloth If Wakame Is Uncut Cut Into 1/2 Wide St...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : March 5, 2026

Step:

  1. Soak Wakame in warm water and cover for 5 minutes. Drain, rinse then squeeze out excess water in cheese cloth. If Wakame is uncut, cut into 1/2" wide strips.

  2. Whisk together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is fully dissolved.

  3. Add the seaweed, cucumbers, scallions, carrots and cilantro, tossing to combine well. Sprinkle salad with sesame seeds. Enjoy with most any Asian inspired dish!

    Mike's Hiyashi Seaweed Salad recipe step 3 photo

Ingredients

  1. 1 ounce Dried Wakame Seaweed [whole or cut]
  2. 3 tbsp Rice Vinager [unseasoned]
  3. 3 tbsp Soy Sauce
  4. 1 tsp Granulated Sugar
  5. 1/4 tsp Red Pepper Flakes
  6. 2 tbsp Chopped Fresh Cilantro
  7. 2 tbsp Extra Fine Minced Peeled Cucumbers
  8. 2 Fine Minced Scallions
  9. 1 tbsp Sesame Oil
  10. 1 tsp Fine Grated Ginger
  11. 1 tsp Fine Minced Garlic
  12. 1/4 Cup Shredded Carrot
  13. 1 tbsp Toasted Sesame Seeds

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