Seaweed Salad – Three Delicious Recipes With Sea Vegetables

Delicious and quick recipe: seaweed salad with carrot and chili dressing

This colorful variant of the seaweed salad impresses with its sharp and sour aromas and is very easy to prepare. You will need these ingredients:

  • 150 grams of dried seaweed
  • 1 small onion
  • 2 spring onions
  • 1 carrot
  • 1/4 cucumber
  • 1/2 chili pepper
  • 1 piece of ginger, about 1 cm in size
  • 10 grams of black sesame
  • 10 g coriander (fresh)
  • Juice half a lime
  • 2 tbsp sesame oil (toasted)
  • 75 ml chili sauce, sweet
  • Preparation: Wash the seaweed and soak in cold water for about 10 minutes, then drain and set aside. Now cut the two types of onion into rings and the cucumber and carrot into fine sticks. You need to chop the chili and coriander and finely grate the ginger.
  • Now put the vegetables, seaweed, and grated ginger in a bowl. Make a dressing from chili sauce, sesame oil, lime juice, and sesame. Spread this over the salad and mix well.

Goma Wakame

With this variant, the seaweed salad is prepared in the classic Japanese way. You need this for 2 servings:

  • 60 g dried seaweed (wakame)
  • 1 tbsp sesame
  • 2 tablespoons fresh, chopped coriander
  • 1 tsp chili powder
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil (toasted)
  • 1 tbsp grated ginger
  • 1 tablespoon of sugar
  • 1 tbsp lime juice
  • 1 clove of minced garlic
  • Preparation: Soak the algae in hot water for 10 minutes and then drain it briefly. Make a dressing with the remaining ingredients (except the sesame). To do this, you should mix everything and stir thoroughly.
  • Now pour the dressing over the seaweed and mix everything together. Before serving, sprinkle the salad with sesame seeds.

Algae salad with savoy cabbage and plums

The ingredients of this dish may sound a bit unusual at first, but they work together perfectly and are an exciting twist on the seaweed salad. How to prepare it:

  • 450 g fresh savoy cabbage
  • 200 g seaweed, frozen
  • 3 tbsp sesame
  • 70 g pickled ginger
  • juice of a lemon
  • 5 plums
  • 2 tbsp rice vinegar
  • 2 tablespoons light soy sauce
  • 2 tbsp agave syrup
  • 4 tbsp vegetable oil
  • Preparation: Remove the stone from the plums and cut them into small pieces. Then clean the cabbage and cut it into fine strips. Now lightly toast the sesame seeds in a pan – no fat is needed here. Then you can carefully mix all the ingredients in a large bowl and let the salad stand briefly.
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Written by John Myers

Professional Chef with 25 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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