Seaweed Salad Recipe

This Seaweed Salad Recipe is a great example of how ginger and garlic really enhance the flavor of seaweed. The recipe only has a couple of easy-to-get ingredients, but the finished one is a deliciously different course.

Pot, mixing bowl, serving plate.

7 oz./200g seaweed

1-2 tbsps.crushed garlic cloves

1-2 tbsps.freshly grated ginger root

1-2 hot red peppers, finely chopped

1 tsp.salt, or to taste

1 tsp.sugar

1 tsp.chicken essence

1 tbsp.rice vinegar

1 tbsp.sesame oil

1. Before cooking, rinse seaweed well through running water, then cut into thin strips.

2. Bring a large pot of water to a boil, blanch seaweed briefly (Less than 1 minute), then remove to cold water to stop the cooking. Drain well in a colander and place to a mixing bowl.

3. Stir in the curshed garlic cloves, grated ginger root, chicken essence, chopped hot red peppers and rice vinegar, stir to mix everything together.

4. Taste and season with salt and sugar as you would, drizzle over sesame oil if desired.

5. Remove to a plate and serve (P1).

P1