Refreshing and Tangy Seaweed Salad with Radish
Refreshing and Tangy Seaweed Salad with Radish
Winter’s Delight: A Simple and Flavorful Seaweed and Radish Salad Recipe
Introducing a delightful recipe for a refreshing, sweet, and tangy seaweed salad with radish, a seasonal winter delicacy. Seaweed is often enjoyed as a salad, and this dish is a perfect example of a simple yet incredibly appetizing side dish. The crisp radish combined with the aromatic seaweed, dressed in a zesty and sweet vinaigrette, is sure to awaken your appetite. While seaweed is also great for pancakes or soups, nothing beats a fresh seaweed salad in winter! This recipe is so straightforward, anyone can easily follow along and create a delicious dish.
Ingredients- 1/4 medium radish (approx. 200g)
- 1 pack laver (seaweed, approx. 100g)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (or adjust to taste)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp oligosaccharide (or corn syrup)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
It’s crucial to start with fresh seaweed! Rinse the laver thoroughly under running water. Gently loosen it with chopsticks while washing to remove any impurities. For extra cleanliness, you can add a pinch of salt and rub gently. Rinse several times until clean, then squeeze out as much water as possible by hand. If preparing seaweed feels cumbersome, opt for pre-cleaned seaweed available at stores to save time. Next, prepare the radish. Wash and peel the radish, then julienne it thinly. Cutting it too thick will result in a less pleasant texture, so aim for a uniform thickness of about 2-3mm. Using a mandoline slicer can make this process quick and consistent. If you have a carrot, you can also julienne it thinly and add it for a beautiful color and an extra layer of texture and savory flavor.
Step 2
Seasoning the julienned radish beforehand prevents the flavors from becoming disjointed and adds a deeper taste to the final salad. In the julienned radish, add 1/2 tsp salt and 1/2 Tbsp vinegar. Gently mix and let it sit for about 5 minutes to lightly pickle. This process draws out excess moisture from the radish, enhancing its crispness. Properly seasoned radish will ensure a delicious and foolproof seaweed salad. It’s best to use fresh radish with plenty of moisture, rather than old radish that might have a dry or fibrous core.
Step 3
Now it’s time to season the seaweed. Ensure you’ve squeezed out all excess water from the laver. Seaweed can sometimes taste bitter if it’s not fresh or hasn’t been washed properly, so thorough preparation is key. In the squeezed seaweed, add 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 1/2 Tbsp vinegar, and 1 Tbsp oligosaccharide. Gently toss to combine, ensuring the seasoning coats the seaweed evenly. Avoid overmixing, which can make the seaweed mushy. If you prefer a tangier or sweeter taste, feel free to adjust the amounts of vinegar or sugar to your liking.
Step 4
Finally, combine the seasoned radish with the prepared seaweed. Add the well-drained radish to the seaweed and gently toss them together. Be careful not to mix too vigorously, as this can break down the delicate seaweed. Sprinkle a pinch of toasted sesame seeds on top for a nutty aroma and flavor to finish the dish. Properly squeezing out the water is essential; this will prevent the salad from becoming watery when stored in the refrigerator, allowing it to stay fresh longer. While it’s delicious served immediately, letting it rest in the refrigerator for about 10 minutes will allow the flavors to meld beautifully, resulting in an even tastier salad.
