Ingredients with Measurements:
- 1 cup dried nori seaweed
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced scallions
- 1/4 cup sliced cucumber
- 1/4 cup sliced red bell pepper
- 1/4 cup shredded carrot
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried nori seaweed in cold water for 10 minutes, then drain and rinse thoroughly.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, salt, and black pepper.
3. In a large bowl, combine the soaked nori seaweed, sliced scallions, sliced cucumber, sliced red bell pepper, shredded carrot, and chopped fresh cilantro.
4. Pour the dressing over the salad and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Rice vinegar: apple cider vinegar or white wine vinegar
- Soy sauce: tamari or coconut aminos
- Honey: maple syrup or agave nectar
- Sesame oil: olive oil or avocado oil
- Nori seaweed: wakame or hijiki seaweed
- Red bell pepper: yellow bell pepper or orange bell pepper
- Cilantro: parsley or mint
Variations:
- Add sliced avocado or mango for a creamy and sweet twist.
- Use quinoa or brown rice instead of nori seaweed for a heartier salad.
- Top with toasted sesame seeds or chopped peanuts for extra crunch.
Tips and tricks:
- Make sure to rinse the nori seaweed thoroughly to remove any sand or debris.
- Don't over-soak the nori seaweed, or it will become too soft and lose its texture.
- Adjust the amount of honey and soy sauce to your taste preference.
- Use a mandoline or vegetable peeler to slice the vegetables thinly and evenly.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None, serve chilled.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or sliced scallions.
Garnishes:
- Extra cilantro leaves or sliced scallions.
Pairings:
- Serve with grilled fish or chicken for a complete meal.
- Pair with a glass of chilled white wine or green tea.
Suggested side dishes:
- Steamed rice or quinoa
- Miso soup
- Edamame
Troubleshooting advice:
- If the salad is too salty, add more honey or rice vinegar to balance the flavors.
- If the salad is too dry, add more sesame oil or a splash of water to loosen the dressing.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment.
- Store the salad in the refrigerator at all times to prevent bacterial growth.
Food history:
- Nori seaweed is a popular ingredient in Japanese cuisine, commonly used in sushi rolls and salads.
Flavor profiles:
- Salty, sweet, tangy, and nutty.
Serving suggestions:
- Serve as a light and refreshing appetizer or side dish.
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Region: Japanese