Asian Seaweed Salad

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.

Asian seaweed salad

Recipe is as follow:

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