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
- large bowl
- cutting board
- knife
- fine grater
- citrus press
Nutrition per serving
Cal
160
160
Protein
5 g
5 g
Fat
2 g
2 g
Carb
8 g
8 g
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