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Miyeok Salad with Ponzu Dressing

Course: Salad
Cuisine: Korean
Author: Kimchi Mom


  • 1 ounce dried miyeok seaweed
  • 1/2 small zucchini
  • 1/2 small carrot
  • 1 stalk scallions thinly sliced crosswise
  • 2 tablespoons ponzu
  • 1 teaspoon white sugar
  • 2 teaspoons sesame oil
  • salt
  • 1/2 teaspoon toasted sesame seeds crushed


  • In a large bowl, reconstitute the seaweed by submerging the seaweed in about 5 cups of water for at least 15 minutes.
  • Pick out the stray greens. Drain and rinse thoroughly. Give a gentle squeeze to drain of excess water. Place the mound on a cutting board and run a knife through it a few times to cut it to bite-sized pieces. Set aside back in the large bowl.
  • With a vegetable peeler, peel a few ribbons of the zucchini and carrot into the bowl.
  • In a small bowl, whisk together the ponzu, sugar, sesame oil, and a pinch of salt.
  • Add the dressing to the greens and toss to combine thoroughly.
  • Plate the salad and garnish with the crushed sesame seeds and a handful of the scallions.