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Fresh kelp noodle salad with spicy vegetables

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Ingredients for 4 servings:

  • 340 g seaweed noodles (kelp noodles)
  • 2 carrots
  • 2 spring onions
  • 1 bunch of radishes
  • 1 clove(s) garlic
  • 2 tbsp chili sauce, sweet
  • 1 tbsp fish sauce
  • 2 tbsp rice vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light cuisine with seaweed

Rinse the kelp noodles with cold water and drain in a colander. Cut the carrots and radishes into thin strips. Use either a mandoline or an electric grater with a coarse blade. Strips from a hand grater are usually not as attractive. Cut the spring onions into thin rings. Dice the garlic or mash it with a fork. Make a dressing with garlic, sweet chili sauce, fish sauce, and rice vinegar and mix with the vegetables and kelp noodles. Variation: Homegrown sprouts or a handful of peanuts are a great addition to the salad. Serve with Thai fish balls or other seafood.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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