A wonderful traditional ‘liangban’ (chilled) salad with eaweed, mung bean vermicelli, pickled carrot. It is soft, crunchy, salty, sweet, sour and aromatic, flavored with dark soy sauce, sesame oil, garlic, white pepper, green 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.