Japanese seaweed salad
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 160 / Protein 5g / Carbohydr. 8g / Fat 2g
Ingredients (4 servings)
|3 stalks||green onion|
|3 tbsp||sesame oil|
|20 g||sesame seeds|
|100 ml||sweet chili sauce|
fine grater, citrus press, large bowl, cutting board, knife
A dry sauvignon blanc from a southern climate, such as the south of France, is an ideal pairing for this salad. The grassy bouquet complements the cucumber and seaweed.
Wash seaweed and soak in cold water in a large bowl for approx. 8 – 10 min. Drain and set aside.
200 g seaweed
Julienne carrot and cucumber. Cut onions into fine rings. Cut green onions crosswise into thin slices. Finely chop chili and cilantro.
cutting board, knife
1 carrot / 0.5 cucumber / 1 onion / 3 stalks green onion / 1 chili / 1 bunch cilantro
Combine seaweed, carrot, cucumber, onion, chili, green onion, and cilantro in a large bowl. Grate ginger into bowl. Add sesame oil, sesame seeds, sweet chili sauce, and lime juice. Season to taste with salt and pepper. Toss salad thoroughly. Enjoy!
fine grater, citrus press
0.5 tbsp ginger / 3 tbsp sesame oil / 20 g sesame seeds / 100 ml sweet chili sauce / 1 lime