DIY Seaweed Salad
- Place the seaweed in a large bowl and cover with boiling water. Let stand 5 minutes. Drain, rinse and squeeze out as much water as you can with your hands. If the seaweed is in large pieces, cut in thin shreds.
- For dressing, in a screw-top jar combine rice vinegar, lime juice, soy sauce, sesame oil, sugar, ginger, and cayenne pepper. Cover and shake well to combine.*
- In a serving bowl combine seaweed, kelp noodles, and vegetables, if desired. Add dressing and toss to combine. Sprinkle with sesame seeds.
From the Test Kitchen
Or, use 1/2 cup bottled Asian sesame ginger salad dressing.