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Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing

 
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Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing

Another dish from my childhood memories, and it's my all-time favorite dish that my mom used to make very often. All the ingredients are inexpensive, but the salad tastes so refreshing and flavorful.

Yield

4

servings

Prep

8

min

Cook

4

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

12 ounces seaweed
packed in salt water, drain well
*
1 each green bell peppers
seeded and thinly sliced
1 each sweet red bell peppers
seeded and thinly sliced
2 each celery stalks
thinly sliced
Garlicsesame dressing:
1 clove garlic
freshly minced
½ tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce, sodium reduced
or to taste
1 tablespoon rice vinegar
or to taste
1 pinch red pepper flakes
or to taste, optional
*

Directions

In a small bowl, add all the dressing ingredients, and whisk until well blended. Set aside.

Bring 4 cups of water to a boil in a medium saucepan.

Boil the sea weed for about 4 minutes until becomes softer.

Add into iced water, drain well and transfer into a large mixing bowl.

Add the bell peppers and celeries into the large bowl.

Pour the dressing over, and toss until well combined.

Chill in the fridge for at least 20 minutes or overnight.

Serve chilled.

Note: The sea weed I used in this recipe was already sliced into strips, and packed in the salt water. You may find larger sheet sea weed packed in salt water as well, rinse it well and thinly slice it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 6268% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 318mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 23% Vitamin C 105%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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