Refreshing Seaweed Salad with Tangy Dressing
Refreshing Seaweed Salad with Tangy Dressing
Appetite-Stimulating Delicacy! Chewy Seaweed Salad Recipe, Great for Dieting
When your appetite wanes, especially in spring, transform your salted seaweed into a sweet and sour salad. It’s a light and refreshing dish, much like a salad, that truly awakens your taste buds. The delightful chewiness of the seaweed paired with the perfectly balanced tangy dressing is a true delight.
Main Ingredients- 150g Salted Seaweed (Soaked in cold water for 10 minutes to remove excess salt before use)
Tangy Sweet Dressing- 1/2 Tbsp Fish Sauce (Anchovy or Pollack fish sauce)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar (or to your preferred sweetness)
- 2/3 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Fish Sauce (Anchovy or Pollack fish sauce)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar (or to your preferred sweetness)
- 2/3 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Soak the salted seaweed in cold water for about 10 minutes to remove excess salt. This process removes the saltiness while retaining the delightfully chewy texture of the seaweed.
Step 2
Blanch the seaweed in boiling water for just 30 seconds. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched seaweed under cold running water to cool it down, then squeeze out any excess water thoroughly.
Step 3
Once drained, cut the seaweed into bite-sized pieces, about 2-3 cm wide. This ensures it’s easy to eat.
Step 4
In a mixing bowl, combine the prepared seaweed with all the dressing ingredients (fish sauce, vinegar, sugar, soy sauce, minced garlic, and sesame seeds). Gently toss and mix everything together until well combined. Since the saltiness of soy sauce and fish sauce can vary by brand, it’s a good idea to taste and adjust the quantities according to your preference. If you like a bit of heat, finely chopped chili peppers can be a delicious addition.
Step 5
Transfer the finished seaweed salad to an airtight container and chill in the refrigerator before serving. The salad tastes even better when cold, as the flavors meld together beautifully, enhancing its refreshing quality. This dish is wonderful as a side for rice, a light lunch, or even as a simple appetizer.
