Every year I made this seaweed salad at the school fete, and every year it was a sold out. It is a wonderful traditional ‘liang ban’ (chilled) salad – soft, crunchy, salty, sweet and sour. It is aromatic, flavoured with dark soy sauce, sesame oil, garlic, white pepper, shallot (scallion) and coriander.
Recipe is as follow:
- 50g dry seaweed approx (the salad seaweed, not the nori sheet for sushi), wash & soak in warm water for 20 minutes
- 20g mung bean vermicelli, soak in warm water for 20 minutes, drained
- 50g carrot, julienne
- 2 tbsp. of apple cider vinegar (for pickled carrot)
- 2 tbsp. of caster sugar (for pickled carrot)
- 1 clove of garlic, minced
- 1 tbsp. soy sauce (use gluten-free soy sauce for a gluten-free option)
- 1 tbsp. sesame oil
- 2 tsp balsamic vinegar
- 10-15g shallot (scallion), sliced
- 10-15g coriander, chopped (optional)
- white pepper & salt to taste
- 1 tbsp toasted sesame seeds, to garnish
- In container, place vinegar, sugar and some warm water; stir until the sugar is dissolved; add carrot; top with more water to cover the carrot fully; leave aside for a minimum of 30 minutes or overnight.
- Bring a pot of water to boil, cook the seaweed for 2-3 minutes (or the time it needs to bring it to boil again, plus 30 seconds); drain with a colander; rinse under cold water tap until the seaweed is cool; drain well.
- Bring a pot of water to boil, cook the mung bean for 1-2 minutes (or the time it needs to bring it to boil again); drain with a colander; rinse under cold water tap until the noodles is cool; drain well.
- In a large mixing bowl, mix all other ingredients (except for the pickled carrot). Chill in the fridge for a minimum of 60 minutes.
- Before serving, toss the pickled carrot into the seaweed mixture; toss well; garnish with toasted sesame seeds.