Simple seaweed salad with mung bean vermicelli and pickled carrot (gluten free, vegan)

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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’ (cold mix) salad – soft, crunchy, salty, sweat and sour. It is aromatic, flavored with dark soy sauce, sesame oil, garlic, white pepper, shallot (scallion) and coriander.

A wonderful traditional ‘liang ban’ (cold mix) salad.

Seaweed salad with pickled carrot and mung bean vermicelli

Recipe is as follow:

Ingredients

  • 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

Method

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 fridge for a minimum of 60 minutes.

Before serving, toss the pickled carrot into the seaweed mixture;  toss well; garnish with toasted sesame seeds.

Dry seaweed and mung bean vermicelli

Pickled carrot
Pickled carrot

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