# 1 Best Sweet & Tangy Seaweed Salad

Discovering Sweet & Tangy Seaweed Salad

There’s something truly magical about making my Sweet & Tangy Seaweed Salad. It’s one of those dishes that instantly transports me to warm summer days by the sea. The combination of sweet and tangy flavors mingling with the unique taste of seaweed is simply refreshing. I remember the first time I prepared this salad, it was on a particularly hot day, and I was looking for something light yet full of flavor. That’s when I decided to experiment with seaweed, and the result was this delightful Sweet & Tangy Seaweed Salad.

Simplicity and Freshness in Every Bite

The beauty of the Sweet & Tangy Seaweed Salad lies in its simplicity. The ingredients are easy to find, and the steps are straightforward, making it perfect for both novice and experienced cooks. As I soaked the dried seaweed, I couldn’t help but marvel at how it expanded, absorbing the water and transforming into something vibrant and fresh. The dressing, with its mix of soy sauce, vinegar, and honey, adds just the right amount of sweetness and tanginess, bringing the dish to life. When I toss the seaweed with the dressing and garnish it with sesame seeds and ice cubes, it’s like capturing the essence of summer in a bowl.

A Versatile Side Dish for Every Occasion

Whenever I serve the Sweet & Tangy Seaweed Salad, it never fails to impress. Whether it’s alongside grilled meats at a summer BBQ or as a refreshing side dish on a weekday evening, it always adds a burst of flavor to the table. The salad’s lightness makes it a perfect companion for heavier dishes, while its unique taste offers something different and exciting. I love how versatile it is—you can enjoy it on its own, with rice, or even as a topping for a simple noodle dish. It’s a recipe that brings joy, not just because it tastes good, but because it’s so easy to share with loved ones.

A Summer Tradition in the Making

Making the Sweet & Tangy Seaweed Salad has become a bit of a tradition for me, especially during the warmer months. Every time I prepare it, I’m reminded of that first summer when I discovered the perfect balance of sweet and tangy in this dish. It’s a recipe that’s close to my heart, not just because of its flavor, but because of the memories it holds. I hope that when you try it, you’ll feel that same connection to the sea, the sun, and the simple pleasures of a well-made meal.

Chef’s Notes- Sweet & Tangy Seaweed Salad

• Seaweed Selection: Use high-quality dried seaweed (miyeok) for the best texture and flavor. Avoid overly processed seaweed sheets as they may not have the same taste profile.
• Soaking Tip: Don’t rush the soaking process. Allow the seaweed to fully rehydrate, which will enhance its texture and make it easier to work with. If you’re short on time, soak the seaweed in warm water to speed up the process.
• Blanching: Blanching the seaweed briefly is crucial as it helps retain the vibrant green color while removing any raw taste. However, avoid over-blanching as it can make the seaweed too soft.
• Chilling the Salad: For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes after mixing. This allows the seaweed to absorb the dressing fully, enhancing the taste.
• Dressing Adjustments: Taste the dressing before mixing it with the seaweed. Adjust the sweetness or acidity according to your preference by adding more honey or vinegar.
• Serving Suggestions: This salad is incredibly versatile. Serve it alongside grilled meats at a summer BBQ, or pair it with steamed rice for a light and refreshing meal. It’s also a great make-ahead dish for meal prepping.
• Storage Tip: If storing the salad, keep the dressing separate and toss just before serving to maintain the crispness of the seaweed.

Sweet & Tangy Seaweed Salad

Recipe by Kimmy

Course: Salad, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

80

kcal

Resting Time

30

minutes

Total time

50

minutes

Dive into the refreshing flavors of this Sweet & Tangy Seaweed Salad! Perfect for hot summer days, this dish combines the unique taste of seaweed with a delightful sweet and sour dressing. It’s a breeze to make and pairs wonderfully with grilled meats. Plus, it’s a versatile side dish you can enjoy throughout the week. Try it out and experience a burst of oceanic freshness in every bite!

Ingredients

• Seaweed Base

• 1 ounce dried seaweed (miyeok)

• Dressing

• 1/4 cup soy sauce

• 1/4 cup white distilled vinegar

• 2 tablespoons honey (or sugar)

• Aromatics

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• Garnish

• 1 tablespoon toasted sesame seeds

• Salt
• Alternative Ingredients:

• Soy Sauce: Tamari or coconut aminos for gluten-free options.

• White Vinegar: Apple cider vinegar or rice vinegar.

• Honey: Maple syrup or agave nectar for vegan options.

• Onion: Shallots or green onions.

• Sesame Seeds: Chia seeds or flaxseeds.

Directions

• Soaking Seaweed – Immerse the dried seaweed in cold water for 30 minutes to an hour until it fully rehydrates and expands.
• Blanching Seaweed – Bring a large pot of water to a boil. Optionally add salt and blanch the rehydrated seaweed for about 30 seconds while stirring occasionally.
• Cooling Seaweed – Drain the blanched seaweed and rinse it under cold running water until it is thoroughly chilled. Cut the seaweed into bite-sized pieces.
• Preparing Dressing – In a mixing bowl, combine minced garlic, thinly sliced onion, soy sauce, white vinegar, and honey. Mix until well blended.
• Mixing Salad – Add the prepared seaweed to the bowl with the dressing and toss until the seaweed is evenly coated.
• Serving – Serve immediately with rice or store in an airtight container in the refrigerator for up to one week. For an extra refreshing touch, add shaved ice or ice cubes just before serving.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 80kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 8g
• Vitamin A: 10IU
• Vitamin C: 5mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Sweet & Tangy Seaweed Salad

Can I use fresh seaweed instead of dried seaweed?

Yes, you can use fresh seaweed, but the texture and flavor might differ slightly. If using fresh, ensure it’s well-rinsed and blanched before use.

How long can I store the seaweed salad in the refrigerator?

The salad can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best flavor and texture, it’s recommended to consume it within 24 hours.

Can I make this salad in advance?

Yes, you can prepare the seaweed and dressing separately in advance. Toss them together just before serving for the freshest taste.

What can I substitute for honey to make this salad vegan?

You can use maple syrup or agave nectar as a substitute for honey to keep the recipe vegan.

Is this recipe suitable for those on a low-sodium diet?

To reduce the sodium content, use low-sodium soy sauce or tamari, and avoid adding additional salt during the blanching process. Adjust the seasoning to taste with other flavor enhancers like lemon juice or vinegar.