Chinese Seaweed Salad
A delicious and authentic sauces recipe for Chinese Seaweed Salad, prepared with traditional seasonings and techniques.
Ingredients
- • 4 oz. 120 fresh seaweed strips or 1 oz. dried kombu ((kelp))
- • 1 1/2 tablespoons peanut oil ((or vegetable oil))
- • 3 dried Chinese chilli peppers (torn into 2 to 3 pieces)
- • 1/4 cup loosely packed chopped fresh coriander (for garnish)
- • 1 tablespoon light soy sauce
- • 1 tablespoon Chinkiang vinegar
- • 1 teaspoon sesame oil (toasted)
- • 3 cloves garlic (minced)
- • 1 teaspoon ginger (minced)
- • 1 teaspoon sugar
- • 1/4 teaspoon salt
Preparation Steps
If you’re using dried kombu, place the kombu in a large bowl and add warm water to cover. Let rehydrate until tender, 10 to 15 minutes. Slice into strips (refer to the blog post above to see how to slice the rehydrated kombu).
If you’re using fresh seaweed, rinse with tap water and drain.
Bring a small pot of water to a boil over medium-high heat. Add the seaweed. Let cook for 15 minutes, or until tender. Drain and rinse the seaweed under tap water to cool. Drain thoroughly and transfer to a medium-sized bowl.
Combine all the sauce ingredients in a small bowl. Stir to mix well. Pour sauce into the bowl with the cooked seaweed. Make sure not to stir it, so all the garlic and ginger will be on top of the seaweed.
Heat the oil in a small frying pan (or saucepaover medium heat until hot. Add the dried chilli peppers. Stir a few times until the chilli peppers turn dark red. Immediately pour the oil into the bowl with the seaweed, doing your best to pour it directly onto the ginger and garlic. Toss with a pair of tongs to mix well.
Garnish with the fresh coriander and toss again.
Serve at room temperature or cold as an appetizer or side dish.