Japanese seaweed salad

Step 1/ 3

• 100 g 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

• ½ carrot
• ¼ cucumber
• ½ onion
• 1½ stalks green onion
• ½ chili
• 10 g 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

• ¼ tbsp ginger
• 1½ tbsp sesame oil
• 10 g sesame seeds
• 50 ml sweet chili sauce
• ½ 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!

Enjoy your meal!