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 servingsPrep
8 minCook
4 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
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 |
|
| 7.5 | ml |
sesame oil
|
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
soy sauce, sodium reduced
or to taste |
|
| 15 | ml |
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.
