Japanese seaweed salad
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 200 g | seaweed |
| 1 | carrot |
| ½ | cucumber |
| 1 | onion |
| 3 stalks | green onion |
| 1 | chili |
| 20 g | cilantro |
| ½ tbsp | ginger |
| 3 tbsp | sesame oil |
| 20 g | sesame seeds |
| 100 ml | sweet chili sauce |
| 1 | lime |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- fine grater
- citrus press
- large bowl
- cutting board
- knife
Enjoy with
Sauvignon blanc
A dry sauvignon blanc from a southern climate, such as the south of France, is an ideal pairing for this salad. The grassy bouquet complements the cucumber and seaweed.
Nutrition per serving
Cal
160
160
Protein
5g
5g
Fat
2g
2g
Carb
8g
8g
Step 1/3
- 200 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
- 1 carrot
- ½ cucumber
- 1 onion
- 3 stalks green onion
- 1 chili
- 20 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
- ½ tbsp ginger
- 3 tbsp sesame oil
- 20 g 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!
in Berlin