Japanese seaweed salad

Based on 25 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g seaweed
carrot
½ cucumber
onion
3 stalks green onion
chili
20 g cilantro
½ tbsp ginger
3 tbsp sesame oil
20 g sesame seeds
100 ml sweet chili sauce
lime
salt
pepper
Metric
Imperial

Utensils

  • large bowl
  • cutting board
  • knife
  • fine grater
  • citrus press

Nutrition per serving

Cal
160
Protein
5g
Fat
2g
Carb
8g

Step 1/3

Wash seaweed and soak in cold water in a large bowl for approx. 8 – 10 min. Drain and set aside.
  • 200 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

Julienne carrot and cucumber. Cut onions into fine rings. Cut green onions crosswise into thin slices. Finely chop chili and cilantro.
  • 1 carrot
  • ½ cucumber
  • 1 onion
  • 3 stalks green onion
  • 1 chili
  • 20 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

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!
  • ½ tbsp ginger
  • 3 tbsp sesame oil
  • 20 sesame seeds
  • 100 ml sweet chili sauce
  • 1 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!