sichuan spicy seaweed salad

this cold seaweed appetizer, 涼拌海帶, is a perfect balance between cool and heat. The chilled seaweed is refreshing to taste, while the chili adds a bit of a kick. we bought a small packet of dried seaweed (kelp) at the wet market, about 8-10 pieces. it came in a very small packet. but don’t be fooled though, when fully hydrated, it expands more than 10x its dried state.

the seaweed doesn’t have to be cooked. however, it can be a bit slimy if raw. that’s why a quick blanch will help remove that slipperiness.

wet seaweed 3 cup (from dried seaweed 1/2 cup)
garlic 1 clove
dried chili flakes 1 tsp
soy sauce 1 tbsp
salt 1 tsp
chinkiang vinegar/ black rice vinegar 1 tbsp
sesame oil 2 tsp

  • soak the dried seaweed in cold water, at least 1 hr to fully rehydrate
  • rinse and gently wash the seaweed
  • cut the seaweed into thin long pieces
  • in a pot, bring enough water to boil and blanch the seaweed for a min
  • strain and rinse under cold water, plate the seaweed
  • finely dice the garlic, and combine it with all of the ingredients above to create a sauce
  • toss the sauce evenly with the plate of seaweed
soak the dried seaweed in water, around 1 hr

soak the dried seaweed in water, at least 1 hr

they should become semi-transparent when rehydrated

they should become semi-transparent when rehydrated

finely shred the seaweed

finely cut the seaweed into shreds

abc

a mildly spicy yet refreshing cold appetizer

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2 responses to “sichuan spicy seaweed salad

  1. Pingback: Sichuan Ginger Cucumber (AIP & Wahlspaleo+) | petra8paleo·

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