Sichuan Spicy Seaweed Salad (Chinese Style Cooking Recipe)

dried seaweed

🥗Healthier: fresh seaweed

💰Cheaper: cabbage

Fresh seaweed is lighter and more nutritious, while cabbage is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is budget-friendly.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides flavor with less oil, while red pepper flakes are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Cut red peppers into halves and remove the seeds. Cut in half and then into thin threads.

Cut spring onion into 2 inches in length and then cut into thin threads.

Finely chop the garlic.

Cut seaweed into thin threads.

Boil 1 litre of water in the saucepan.

Add a pinch of salt, 1 Tsp of oil, white vinegar and then seaweed. Boil for 2 minutes.

Add the red pepper and stir, boil for 20 seconds, remove from saucepan and drain.

Heat peanut oil in the wok, place green peppercorns into the wok and fry for 2 minutes on medium heat, remove the peppercorn if you wish and remove from heat.

Place the seaweed and pepper into a large bowl, add garlic, spring onion, pinch of salt, soy sauce, chicken powder, chilli oil and peanut oil from step 8.

Mix all ingredients together.

Transfer to a dish and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens