Salted Seaweed Salad with Lemon and Freshly Grated Ginger

1. 1

   Rinse the seaweed in a large bowl in three or four changes of cold water, swishing it around to release the salt.

2. 2

   Cover with water and set it aside to soak for 10 minutes.

3. 3

   Drain, and then thoroughly squeeze the seaweed between clean kitchen towels to remove all excess moisture.

4. 4

   Return to a dry mixing bowl.

5. 5

   Prepare the dressing: Whisk the vinegar, lemon juice, salt, and sugar together in a bowl until the crystals dissolve.

6. 6

   Add the ginger, soy sauce, and sesame oil, whisking to incorporate.

7. 7

   When ready to serve, toss the seaweed with most of the dressing and half of the sesame seeds.

8. 8

   Taste and add more dressing to suit your taste.

9. 9

   Divide among six small salad bowls, sprinkle each portion of seaweed with the remaining sesame seeds, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.