Seaweed Salad | John Dengis

wakame seaweed

🥗Healthier: dried kelp

💰Cheaper: nori

Dried kelp is lower in calories, while nori is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is more economical.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder flavor, while white vinegar is cost-effective.

Soak 15 grams of dried coach a yo-yo in water for about 30 minutes.

Strain the rehydrated coach a yo-yo and boil it for about 5 minutes; optionally add cooking wine to reduce the ocean smell.

Strain the coach a yo-yo once more and submerge it in ice cold water to firm up and become crispy.

Julienne a carrot by cutting one side flat of a 4 cm long chunk, slicing it into thin strands.

Slice half a red onion thinly lengthwise and separate the layers to get desired strands.

Cut a few stalks of Chinese celery into about 4 cm segments, discarding the leaves on top.

Finely chop a small amount of cilantro, keeping the leaves.

Mince or press 2 cloves of garlic into a small bowl.

Add 1 tablespoon of light soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of brown sugar to the garlic; mix until thoroughly combined and sugar is dissolved.

In a mixing bowl, combine the coach a yo-yo, julienned carrot, red onion, Chinese celery, and chopped cilantro; cover with the dressing and toss until well mixed.

Serve the salad on a plate and garnish with black and white toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens