Japanese seaweed salad
Based on 27 ratings
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
100 g
seaweed
½
carrot
¼
cucumber
½
onion
1½ stalks
green onion
½
chili
10 g
cilantro
¼ tbsp
ginger
1½ tbsp
sesame oil
10 g
sesame seeds
50 ml
sweet chili sauce
½
lime
salt
pepper
MetricImperial
Utensils
large bowl, cutting board, knife, fine grater, citrus press
How-To Videos
How to prepare a chili
How to cut green onions
Nutrition per serving
Cal160
Protein5 g
Fat2 g
Carb8 g
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!
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