Chewy Seaweed Salad with Young Garlic
Easy Lunchbox Side Dish: Young Garlic Seaweed Salad Recipe
Experience the refreshing taste of the sea combined with the crispness of young garlic! This chewy seaweed salad, mixed with tender young garlic, is not only visually appealing but also delicious. It’s less pungent than regular garlic, offering a subtle sweetness that enhances the overall flavor. Perfect as a colorful side dish for lunchboxes or as a simple, delightful appetizer. Enjoy this captivating dish where the rich flavor of seaweed meets the fresh zest of young garlic, stimulating your appetite.
Main Ingredients
- 1 pack dried seaweed (approx. 3 strands)
- 1 bulb young garlic
Seasoning
- 1 Tbsp coarse sea salt (for washing seaweed)
- 1/2 tsp fine sea salt
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds (crushed or whole)
- 1 Tbsp coarse sea salt (for washing seaweed)
- 1/2 tsp fine sea salt
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds (crushed or whole)
Cooking Instructions
Step 1
Prepare one pack of dried seaweed. First, place the seaweed into a clean plastic bag.
Step 2
Sprinkle 1 tablespoon of coarse sea salt evenly over the seaweed. Coarse salt helps make the seaweed chewier and removes impurities.
Step 3
Gently knead the seaweed with the salt inside the plastic bag, as if you were washing laundry. This process, called ‘massaging,’ removes the slimy mucilage from the seaweed and makes its texture wonderfully firm and springy. Massage for about 3-4 minutes.
Step 4
Rinse the seaweed thoroughly under clean running water. It’s crucial to rinse until the water runs clear to ensure all coarse salt and slimy residue are completely removed.
Step 5
Wash and prepare one bulb of young garlic. Young garlic is tender and, when eaten raw in this salad, provides a delightful crunch, subtle sweetness, and fragrant aroma.
Step 6
Finely mince the washed young garlic. Mincing it very finely will help the seasoning distribute evenly and make it easier to eat. Chop it thinly on a cutting board.
Step 7
Prepare the rinsed seaweed strands (about 3) after thoroughly draining them. If water remains, the salad might taste diluted, so gently squeeze out excess water or let it drain in a colander.
Step 8
Chop the seaweed into bite-sized pieces. If they are too long, they can be difficult to eat, so cutting them into lengths of about 2-3 cm is recommended. Slice them thinly, like fine noodles.
Step 9
Now it’s time to season. In a large bowl, combine the finely minced young garlic, 1/2 teaspoon of fine sea salt, and 1 tablespoon of sesame oil.
Step 10
Mix the seasoning ingredients well with a spoon or spatula. Ensure the young garlic, salt, and sesame oil are evenly combined to meld the flavors of the dressing.
Step 11
Add the chopped seaweed to the prepared seasoning and gently toss to coat. The key is to mix gently so that the seaweed doesn’t clump together and the seasoning is evenly distributed.
Step 12
Finally, add 1/2 tablespoon of crushed sesame seeds and toss lightly once more. You can use whole toasted sesame seeds or pre-crushed ones. The addition of nutty sesame seeds will enhance the flavor profile even further. Enjoy your delicious creation!
