Is this salad gluten-free?

No, this salad isn't gluten-free because the dressing is made with ingredients that contain gluten. However, it can easily be made gluten-free! Instead of regular soy sauce, use gluten-free soy sauce or tamari, and make sure that the mirin and rice vinegar used is also gluten-free (some of them are made in facilities where cross contamination may happen, so it's always good to check the label or information about the brand).

I cannot find toasted sesame oil. Is there another oil I can use?

Yes you can but keep in mind that the overall taste will not be exactly the same. Perilla seed oil and walnut oil can be used as substitutes, and make sure to use plenty of ground sesame seeds to increase the level of nuttiness!

Seaweed Salad (海藻サラダ)

Name: Seaweed Salad (海藻サラダ)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 15g mix of different types of dried seaweed such as wakame, red and green tsunomata, mafunori, and agar (mixed dried seaweed bags are sold at Japanese supermarkets), or just wakame; 1 teaspoon ground sesame seeds (optional); 1/2 tablespoon toasted sesame oil; 1 1/2 tablespoon soy sauce; 2 tablespoons rice vinegar; 1 teaspoon mirin; 1 teaspoon sugar; 1 tablespoon ginger, peeled and grated

Description

This Japanese seaweed salad is tangy, savory, and refreshing, and makes a delicious side to other traditional Japanese dishes.

Ingredients

Scale

15g mix of different types of dried seaweed such as wakame, red and green tsunomata, mafunori, and agar (mixed dried seaweed bags are sold at Japanese supermarkets), or just wakame
1 teaspoon ground sesame seeds (optional)

Dressing

1/2 tablespoon toasted sesame oil
1 1/2 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon mirin
1 teaspoon sugar
1 tablespoon ginger, peeled and grated

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Instructions

Make the dressing: Whisk all the ingredients for the dressing in a bowl and set aside.
Rehydrate the seaweed: Place the dried seaweed in a bowl of cold water and soak for 5-10 minutes (follow the instruction on the package).
Rinse the seaweed: Drain and rinse well under cold water. Drain again and squeeze out excess water from the seaweed using your hands.
Mix the salad: Place the seaweed in in a bowl and pour the dressing on top. Toss well and sprinkle ground sesame seeds on top. Serve on its own or topped with slices of fresh cucumber and tomato.

Notes

Seaweed salad tastes best when eaten fresh because seaweed gets slimy over time. Eat within 2 hours for the freshest taste and texture.

Nutrition

Serving Size: 1 bowl
Calories: 71
Sugar: 3.9g
Sodium: 407.3mg
Fat: 4.3g
Saturated Fat: 0.6g
Unsaturated Fat: 1.8g
Trans Fat: 0g
Carbohydrates: 6.5g
Fiber: 0.3g
Protein: 1.5g
Cholesterol: 0mg