Japanese seaweed salad

Based on 26 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
5 g
Fat
2 g
Carb
8 g
  • Step 1/3

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

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

    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 g sesame seeds
    • 100 ml sweet chili sauce
    • 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!