Ingredients with Measurements:
- 1 bunch of ogonori seaweed (about 200g)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of toasted sesame seeds
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the ogonori seaweed under cold water and drain well.
2. Cut the seaweed into bite-sized pieces and place them in a large mixing bowl.
3. Add the sliced cucumber, julienned carrot, and sliced red bell pepper to the mixing bowl.
4. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and toasted sesame seeds.
5. Pour the dressing over the vegetables and seaweed and toss well to combine.
6. Season with salt and pepper to taste.
7. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes (including chilling time)
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 70
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
Substitutions for ingredients:
- Ogonori seaweed can be substituted with wakame or hijiki seaweed.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with agave nectar or maple syrup.
- Toasted sesame seeds can be substituted with chopped peanuts or cashews.
Variations:
- Add sliced avocado or mango for a tropical twist.
- Top the salad with grilled shrimp or chicken for a protein boost.
- Use a mix of different colored bell peppers for a colorful presentation.
Tips and tricks:
- Be sure to rinse the seaweed well to remove any sand or debris.
- The salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- To make the salad more filling, serve it over a bed of cooked quinoa or brown rice.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in individual bowls or on a large platter.
- Garnish with additional toasted sesame seeds or chopped fresh herbs.
Garnishes:
- Toasted sesame seeds
- Chopped fresh cilantro or parsley
- Sliced green onions
Pairings:
- Serve with grilled fish or tofu for a complete meal.
- Pair with a crisp white wine or light beer.
Suggested side dishes:
- Steamed edamame
- Miso soup
- Brown rice
Troubleshooting advice:
- If the dressing is too tart, add a bit more honey to balance the flavors.
- If the salad is too salty, rinse the seaweed under cold water before using.
Food safety advice:
- Be sure to rinse the seaweed well to remove any sand or debris.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Ogonori seaweed is a popular ingredient in Japanese cuisine and is known for its high nutritional value.
Flavor profiles:
- The salad has a refreshing and slightly sweet flavor, with a hint of nuttiness from the sesame oil and seeds.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish with your favorite Asian-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Umami, Refreshing, Nutty