Chinese Seaweed Salad
User Reviews
5
Chinese Seaweed Salad
Description
The Chinese Seaweed Salad recipe combines cooked fresh kelp with a complex dressing that layers flavors and aromas. The kelp is simmered for a short time to soften yet retain texture, then rinsed and drained well to prepare for the dressing. The sauce involves pouring hot oil infused with Sichuan peppercorns over minced garlic, ginger, chilies, and scallion whites, which releases their fragrances and flavors into the oil. Soy sauce, oyster sauce, black vinegar, sugar, sesame oil, salt, and five spice powder complete the dressing, creating a mix of savory, sour, sweet, and subtly spicy notes.
This salad delivers a fresh and piquant mouthfeel thanks to the crisp seaweed and the spicy, aromatic oil dressing. It works well as a chilled starter or a light side dish accompanying richer main courses. Garnished with cilantro and scallion greens, it offers a balance between freshness and warmth from the aromatic spices.
To keep the salad fresh, it can be refrigerated for up to 3-4 days. Using clean utensils when serving is recommended to prevent spoilage. The carefully controlled oil infusion and quick cooking of kelp ensure a dish that highlights the unique textures and flavors of these ingredients effectively.
Ingredients
- 12 ounces Kelp 340 g, fresh
- 4 cloves garlic (15g, minced)
- 3 thin slices ginger (8g, minced)
- 3 Thai chilies (thinly sliced)
- 2 scallions (chopped, white and green parts separated)
- 3 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorn
- 1 1/2 teaspoons sugar
- 2 teaspoons Chinese black vinegar (or to taste)
- 2 1/2 tablespoons soy sauce light
- 1 teaspoon oyster sauce
- 1/2-1 teaspoon sesame oil (to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon five spice powder
- 1 tablespoon cilantro (chopped)
Instructions
- Bring a pot of water to a boil. Add the kelp, and simmer over medium heat for 5 minutes. Drain and rinse thoroughly in cold water. Drain completely and set aside. (You can also run it through a salad spinner to dry it even more.)
- Next, make the sauce / dressing. In a large heat-proof bowl, arrange the minced garlic, minced ginger, Thai chilies, and the white parts of the scallions so they’re next to each other at the bottom of the bowl. Don’t pile them on top of each other, as you’ll be pouring hot oil over everything, and you want it in an even layer.
- Add 3 tablespoons of oil to a small pot or saucepan. Add the Sichuan peppercorns and let them infuse the oil over low heat for 10 minutes until fragrant. Take care not to burn the peppercorns.
- Scoop out the peppercorns, and turn up the heat on the oil until it’s just smoking. Then, immediately turn off the heat and pour the oil over the aromatics in your heat-proof bowl. The oil should be hot enough that the aromatics sizzle on contact.
- Carefully stir the oil to evenly distribute the heat. Add the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt, and five spice powder. Mix well, and stir in the green parts of the scallions and the cilantro.
- Pour the dressing over the kelp, and toss to coat. Give it a taste, and add salt if needed. Serve.
Notes
- Store the salad covered in the refrigerator for up to 3-4 days to maintain freshness.
- Always use a clean utensil when serving to avoid cross-contamination and faster spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 509mg | 21% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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