Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing

Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing

Name: Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing
Yield: 4
Cuisine: Chinese
Ingredients: seaweed; green bell peppers; sweet red bell peppers; celery stalks; garlic; sesame oil; vegetable oil; soy sauce, sodium reduced; rice vinegar; red pepper flakes

Submitted by happyzhangbo

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

Ingredients

OUNCES SEAWEED
packed in salt water, drain well *

EACH GREEN BELL PEPPERS
seeded and thinly sliced

EACH SWEET RED BELL PEPPERS
seeded and thinly sliced

EACH CELERY STALKS
thinly sliced

Garlicsesame dressing

CLOVE GARLIC
freshly minced

TABLESPOON SESAME OIL

TABLESPOON VEGETABLE OIL

TABLESPOONS SOY SAUCE, SODIUM REDUCED
or to taste

TABLESPOON RICE VINEGAR
or to taste

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.