Japanese seaweed salad

Japanese seaweed salad

Based on 24 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g seaweed
carrot
½ cucumber
onion
3 stalks green onion
chili
20 g cilantro
½ tbsp ginger
3 tbsp sesame oil
20 g sesame seeds
100 ml sweet chili sauce
lime
salt
pepper
Metric
Imperial

Utensils

  • fine grater
  • citrus press
  • large bowl
  • cutting board
  • knife

Enjoy with

Sauvignon blanc
A dry sauvignon blanc from a southern climate, such as the south of France, is an ideal pairing for this salad. The grassy bouquet complements the cucumber and seaweed.

Nutrition per serving

Cal
160
Protein
5g
Fat
2g
Carb
8g

Step 1/3

Wash seaweed and soak in cold water in a large bowl for approx. 8 – 10 min. Drain and set aside.
  • 200 seaweed
  • large bowl

Wash seaweed and soak in cold water in a large bowl for approx. 8 – 10 min. Drain and set aside.

Step 2/3

Julienne carrot and cucumber. Cut onions into fine rings. Cut green onions crosswise into thin slices. Finely chop chili and cilantro.
  • 1 carrot
  • ½ cucumber
  • 1 onion
  • 3 stalks green onion
  • 1 chili
  • 20 cilantro
  • cutting board
  • knife

Julienne carrot and cucumber. Cut onions into fine rings. Cut green onions crosswise into thin slices. Finely chop chili and cilantro.

Step 3/3

Combine seaweed, carrot, cucumber, onion, chili, green onion, and cilantro in a large bowl. Grate ginger into bowl. Add sesame oil, sesame seeds, sweet chili sauce, and lime juice. Season to taste with salt and pepper. Toss salad thoroughly. Enjoy!
  • ½ tbsp ginger
  • 3 tbsp sesame oil
  • 20 sesame seeds
  • 100 ml sweet chili sauce
  • 1 lime
  • fine grater
  • citrus press

Combine seaweed, carrot, cucumber, onion, chili, green onion, and cilantro in a large bowl. Grate ginger into bowl. Add sesame oil, sesame seeds, sweet chili sauce, and lime juice. Season to taste with salt and pepper. Toss salad thoroughly. Enjoy!