Seaweed salad

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Seaweed salad








Yields four small servings

  • 30 gram dried seaweed (I like to use for example Nippon Shokken’s Mixed Seaweed)
  • 1 tablespoon rice vinegar or lemon juice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tsp sugar
  • 1/2 teaspoon finely grated ginger or galangal
  • 1 tablespoon toasted sesame seeds
  • Fish sauce or salt to taste
  • 1 small red onion, chalotte or large spring onion, trimmed and finely chopped or sliced
  • fresh chili, to taste, deseeded and finely sliced
  • Fresh coriander to garnish
  1. Soak the seaweed in plenty of cold water for five to ten minutes.
  2. Combine all the other ingredients in a bowl.
  3. Drain the seaweed and squeeze out excess water.
  4. Toss with the dressing and garnish with fresh coriander


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