How to Make Seaweed Salad
Re-hydrate the seaweed., Drain the excess water from the seaweed., Chop the seaweed into thinner slices, if needed., Prepare the dressing., Combine the dressing with the seaweed and sesame seeds., Serve the salad.
Step-by-Step Guide
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Step 1: Re-hydrate the seaweed.
Fill a large bowl with water, then add the seaweed.
Gently press down on it to submerge it, then leave it along for 10 to 15 minutes.
It is read when it is plump and supple. , Pour the seaweed through a strainer.
Squeeze it by the handful to get rid of any excess moisture., Place the seaweed onto a cutting board.
Use a sharp knife to slice it into ½-inch (1.27-centimeter) wide strips., Pour the sesame oil into a small bowl.
Add the rice vinegar, salt, and sugar.
Mix everything together with a form or mini whisk., Transfer the seaweed to a serving bowl.
Sprinkle some sesame seeds over it, then add the dressing.
Toss everything together to evenly distribute the dressing., You can serve it cold or at room temperature.
If you have any leftovers, cover them, and store them in the fridge for up to four days. -
Step 2: Drain the excess water from the seaweed.
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Step 3: Chop the seaweed into thinner slices
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Step 4: if needed.
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Step 5: Prepare the dressing.
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Step 6: Combine the dressing with the seaweed and sesame seeds.
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Step 7: Serve the salad.
Detailed Guide
Fill a large bowl with water, then add the seaweed.
Gently press down on it to submerge it, then leave it along for 10 to 15 minutes.
It is read when it is plump and supple. , Pour the seaweed through a strainer.
Squeeze it by the handful to get rid of any excess moisture., Place the seaweed onto a cutting board.
Use a sharp knife to slice it into ½-inch (1.27-centimeter) wide strips., Pour the sesame oil into a small bowl.
Add the rice vinegar, salt, and sugar.
Mix everything together with a form or mini whisk., Transfer the seaweed to a serving bowl.
Sprinkle some sesame seeds over it, then add the dressing.
Toss everything together to evenly distribute the dressing., You can serve it cold or at room temperature.
If you have any leftovers, cover them, and store them in the fridge for up to four days.
About the Author
Julie Harvey
Creates helpful guides on crafts to inspire and educate readers.
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