Seaweed salad is a common dish found in most Japanese and Chinese restaurants throughout the world. This recipe is very nutritious and tasty!
Total Time
1hr 35min
4.3
3 Ratings
Author: The Art of Cooking
Servings:
2
Ingredients
•
1
cup
Dried Seaweed
•
1 2/3
Tbsp
Agar-Agar Strips
•
3
tsp
Wood Ear Mushrooms
•
1 1/2
Tbsp
Soy Sauce
•
1 1/2
Tbsp
Granulated Sugar
•
1
tsp
Sesame Seeds
•
1
tsp
Sesame Oil
•
1/4
tsp
Red Chili Powder
•
1/4
Carrot
•
1
Cherry Tomato
•
1
Tbsp
Distilled White Vinegar
Cooking Instructions
1.
In a bowl add Wood Ear Mushrooms (3 tsp) and pour in hot water and soak for 30 minutes.
2.
In another bowl, cut Agar-Agar Strips (1 2/3 Tbsp) into 2-inch pieces. Pour in warm water and soak for 30 minutes.
3.
To make the dressing, in a bowl, add Granulated Sugar (1 1/2 Tbsp), Distilled White Vinegar (1 Tbsp), Sesame Oil (1 tsp), Soy Sauce (1 1/2 Tbsp), Sesame Seeds (1 tsp), and Red Chili Powder (1/4 tsp). Stir until the sugar is dissolved, and set aside.
4.
In a bowl, pour cold water over the Dried Seaweed (1 cup) and soak for 5 to 6 minutes.
5.
After 5 minutes, drain and rinse the wakame in clean water and squeeze out the excess water.
6.
Drain the agar-agar strips and the wood ear mushrooms, rinse them in clean water, squeeze the excess water and set aside.
7.
Cut the wood ear mushrooms into very thin strips.
8.
Cut the Carrot (1/4) into very thin strips.
9.
Combine wakame, wood ear mushrooms, agar-agar strips, and carrots. Mix all ingredients together.
10.
Add in the dressing and mix well. Refrigerate for 30 minutes to 1 hour.
11.
Plate salad. Cut a Cherry Tomato (1) in half and place on top of the salad as garnish.
12.
Enjoy!
Nutrition Per Serving
CALORIES
134
FAT
3.6 g
PROTEIN
3.4 g
CARBS
23.4 g
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