It’s very low in calories, fat and carb. It’s also vegan and vegetarian friendly.
Homemade seaweed salad calls for the following ingredients:
This seaweed salad is my first Korean recipe on Rasa Malaysia. I love Korean food and I have just started to cook Korean recipes at home.
Is It Healthy?
This Seaweed salad recipe is only 20 calories per serving!
To make seaweed salad, just mix all the seaweed with all the seasonings and marinade together. Chill in the refrigerator before serving.
My Korean friend gave me a bag of dried Korean seaweed or miyeok recently. Miyeok is the Korean version of seaweed and it’s thicker than Japanese seaweed called wakame.
Seaweed is very healthy and a super food. It’s loaded with vitamins and minerals such as iodine. It’s also an anti-oxidant that promotes healthy cells.
Similar to other Chinese vegetables, it is often sold dehydrated (and labeled “kombu”) for longer storage. But you do need to rehydrate it prior to use.
If you’re using fresh seaweed, you should always rinse it before boiling it. To preserve fresh seaweed, it is usually coated with salt. If you boil it without rinsing, the seaweed will end up tasting very salty.
1. Which type of seaweed to use in Chinese seaweed salad
There is a shortcut if you don’t feel like heating up the oil. You can simply add a spoonful of homemade chili oil to the seaweed salad. It’s a condiment I usually have on hand and it further shortens the prep time. The seaweed salad will come out super tasty as well.
Edible seaweed comes in all shapes and sizes and is used differently. For example, the thin and tender wakame is often used in Japanese seaweed salad and soup. The Small needle-like hijiki is used in stews and appetizers. The Chinese seaweed salad requires the thick meaty seaweed (or kombu).
If you think that seaweed is a relatively modern food fad for health junkies and detoxing vegans, you’d be wrong. As an ingredient, seaweed (海带, hǎi dài, sometimes known as kelp) has been eaten in China since prehistoric times and is one of the foods to which Chinese people attribute their first-rate health and longevity.
Place the seaweed in a large bowl and cover with boiling water. Let stand 5 minutes. Drain, rinse and squeeze out as much water as you can with your hands. If the seaweed is in large pieces, cut in thin shreds.
For dressing, in a screw-top jar combine rice vinegar, lime juice, soy sauce, sesame oil, sugar, ginger, and cayenne pepper. Cover and shake well to combine.*
Create the popular Asian restaurant seaweed salad recipe at home. A variety of seaweed types adds flavor and color contrast.
In a serving bowl combine seaweed, kelp noodles, and vegetables, if desired. Add dressing and toss to combine. Sprinkle with sesame seeds.