Chinese Seaweed Salad

Chinese Seaweed Salad in a white plate with chopsticks, and sauces and sesame seed on the side.

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5 from 1 vote

This Chinese Seaweed Salad is umami, full of flavor and perfect as a side for any meal.

Enjoy with a main dish or simply dig into this for a flavorful snack or light meal.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Salad

Cuisine: Asian, Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 79kcal

Author: Smruti

Ingredients

6 oz fresh kelp (seaweed)
3 cloves garlic (minced)
1 inch ginger (grated)
4-5 stalks scallions (chopped)
4-5 Sichuan peppers
3-4 stalks cilantro (chopped)
2 tablespoon sesame oil
1 teaspoon vinegar
1 teaspoon soy sauce (tamari for gluten-free)
1 teaspoon salt
½ teaspoon sugar
1 tsp sesame seeds
5 cups water

Instructions

Remove the seaweed from packaging and rinse in water to remove the excess salt on it. Cut with a pair of scissors if desired.
6 oz fresh kelp
Drain and add with water in a large pan.
5 cups water
Bring the water to a boil and cook for about 18-20 minutes (depending on the thickness, the time will vary).
Once they are tender yet chewable, transfer to a strainer and strain out the salty water.
Transfer to a bowl.
Add the seasonings to it.
3-4 stalks cilantro, 1 teaspoon soy sauce, 1 teaspoon salt, ½ teaspoon sugar, 1 teaspoon sesame seeds, 1 teaspoon vinegar
In a pan heat oil.
2 tablespoon sesame oil
Add the peppers to the oil and heat till it smokes.
4-5 Sichuan peppers
In a heat-proof bowl arrange the aromatics.
3 cloves garlic, 4-5 stalks scallions, 1 inch ginger
Transfer the hot oil with the peppers into the bowl and mix well.
Pour this mix over the seaweed mix.
Mix everything well and serve at room temperature or fridge cold.

Video

Notes

Keep the seaweed frozen till ready to cook. As it is covered in salt, it will stick to each other if left out a long time as the salt begins to melt.
The seaweed is often super long and thick. In that case, chop it into pieces with a pair of scissors.
The hot oil helps flash cook the aromatics and make them super flavorful. Ensure the oil is hot enough.
Arrange everything for the hot oil in a single layer. That way, everything gets cooked well and does not remain raw.
Adding more ingredients like celery, carrots and beans works. Adding peanuts or bean sprouts is an option too.
Refrigerate the salad. It does taste great straight from the refrigerator. The salad can be kept in the refrigerator for 4-5 days. Simply make sure the container and serve ware that touch the salad are clean.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition