chinese seaweed salad

This Chinese Seaweed Salad recipe is an easy, refreshing, and healthy summer dish. It makes a great side or appetizer, keeps in the fridge for a few days, and gets more flavorful each day.

Chinese Seaweed Salad

kelp ((340 g))

garlic ((15 grams, minced))

ginger ((8 grams, minced))

Thai chilies ((thinly sliced))

scallions ((chopped, white and green parts separated))

vegetable oil

Sichuan peppercorns

sugar

Chinese black vinegar ((or

soy sauce

oyster sauce

sesame oil ((to taste))

salt ((or

five spice powder

cilantro ((chopped))

Bring a pot of water to a boil. Add the kelp, and simmer over medium heat for 5 minutes. Drain and rinse thoroughly in cold water. Drain completely and set aside. (You can also run it through a salad spinner to dry it even more.)

Next, make the sauce / dressing. In a large heat-proof bowl, arrange the minced garlic, minced ginger, Thai chilies, and the white parts of the scallions so they’re next to each other at the bottom of the bowl. Don’t pile them on top of each other, as you’ll be pouring hot oil over everything, and you want it in an even layer.

Add 3 tablespoons of oil to a small pot or saucepan. Add the Sichuan peppercorns and let them infuse the oil over low heat for 10 minutes until fragrant. Take care not to burn the peppercorns.

Scoop out the peppercorns, and turn up the heat on the oil until it’s just smoking. Then, immediately turn off the heat and pour the oil over the aromatics in your heat-proof bowl. The oil should be hot enough that the aromatics sizzle on contact.

Carefully stir the oil to evenly distribute the heat. Add the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt, and five spice powder. Mix well, and stir in the green parts of the scallions and the cilantro.

Pour the dressing over the kelp, and toss to coat. Give it a taste, and add salt if needed. Serve.

Judy, Thanks very much for the recipe. My mother never cooked with seaweed so I didn't know how to make the wonderful seaweed salad sold at the Chinese deli counter or in Japanese restaurants. The flavour was spot on and delicious even using reconstituted dry seaweed strips, as that's what I had. Making this with fresh seaweed would be amazing!

I tried this recipe recently and I loved it! It was flavorful and delicious. Definitely even better after a being in the fridge for a day or two. 

One question I have is, can I freeze this seaweed salad and still have the taste and texture stay the same? Or can I freeze the unprepared kelp?  It comes in quite a large pack from the Asian market.

My two new favourites: the Seaweed salad and the Woodear salad! I just love the textures alone. Add the complex flavours of the dressings and I'm in culinary heaven! Thank you so much for sharing these recipes. 
Cheers,
Inga

this looks great i will make it soon thanks, c.

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The most viewed chinese seaweed salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chinese Seaweed Salad

The most viewed chinese seaweed salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine