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Chinese Seaweed Salad [Vegan]

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This seaweed salad is refreshing, healthy, and a great addition to a dinner of East Asian-inspired cuisine. With the homemade Chinese-style spicy dressing, you'll definitely want to pile your plate up with a second helping.

Chinese Seaweed Salad [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Salad:

  • 2 ounces dried kombu kelp seaweed
  • 6 cups water
  • 1 small carrot, shredded
  • 1/4 cup chopped cilantro

For the Dressing:

  • 1/4 cup spice broth (see note)
  • note)
  • 1 teaspoon sesame oil (see note)
  • 1 tablespoon tahini
  • 1 teaspoon roasted sesame seeds

For the Spice Broth:

  • 1 teaspoon cumin seeds
  • 1 teaspoon Sichuan pepper corn
  • 1 teaspoon fennel seeds
  • 1 medium size star anise
  • 1 piece whole clove
  • 1/2 piece tsaoko fruit
  • 2 bay leaf
  • 4 pieces sand ginger
  • 1 piece cinnamon stick
  • 1 1/2 cups water

Preparation

  1. In a large bowl, soak kombu kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices.
  2. While the seaweed is soaking, mix together the dressing ingredients except sesame seeds.
  3. In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water and let it boil for 1 minute. Rinse the blanched seaweed with cold water in a strainer and drain well. Place the seaweed in the mixing bowl with the shredded carrot and cilantro.
  4. Pour the dressing into the mixing bowl and gently toss. Sprinkle with sesame seeds and serve cold.

To Make the Broth:

  1. Place 1 1/2 cups water and all spices into a pot, bring the water to boil, abd then set the heat to medium-low to simmer for about 30 minutes. Boiling fast will not brew the spices properly.
  2. Remove from heat and let the spice broth steep/rest till it cools down to room temperature. Strain the broth through a very fine mesh strainer to remove spices.

Notes

The spice broth can be stored in refrigerator up to 10 days. Ingredients can be found in Asian grocery stores.

 

AUTHOR & RECIPE DETAILS


photo

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.I share many healthy, vegan-friendly dinner dishes, sweet snacks, and desserts with various flavor combinations on my blog.


 

 

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5 comments on “Chinese Seaweed Salad [Vegan]”

Click to add comment
Carol Bodiford
1 Years Ago

Is seaweed really healthy? The ocean is being polluted with radioactive water every day from Fukushima. Maybe Atlantic Ocean seaweed is safer.


Reply
Margie Koelling
1 Years Ago

the recipe is incomplete. it doesn't tell you what to do with the spice broth.


Reply
Sherry Simon Pitts
1 Years Ago

yum so good love seaweed, and so healthy for you.....


Reply
Melissa Fowles
1 Years Ago

Idk If I can do seaweed


Reply
Margie Koelling
28 Dec 2015

this does not taste like seaweed. its just crunchy and flavorful. it tastes like the dressing.



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