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]
- 2 ounces dried kombu kelp seaweed
- 6 cups water
- 1 small carrot, shredded
- 1/4 cup chopped cilantro
- 1/4 cup spice broth (see note)
- 1 teaspoon sesame oil (see note)
- 1 tablespoon tahini
- 1 teaspoon roasted sesame seeds
- 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
- 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.
- While the seaweed is soaking, mix together the dressing ingredients except sesame seeds.
- 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.
- Pour the dressing into the mixing bowl and gently toss. Sprinkle with sesame seeds and serve cold.
- 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.
- 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.
The spice broth can be stored in refrigerator up to 10 days. Ingredients can be found in Asian grocery stores.