Japanese seaweed salad

Nutrition per serving

• 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!