Shredded Kelp Salad

Name: Shredded Kelp Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz shredded kelp, rehydrated; 4 garlic cloves, minced; 2 tbsp soy sauce; 2 tbsp black vinegar; 2 tsp toasted sesame oil; 2 tsp chili oil; 1 tsp granulated sugar; 1/4 cup fresh cilantro, chopped

A crisp and refreshing chilled salad made with tender kelp strips tossed in a garlicky, tangy black vinegar and chili dressing.

20 minEasyServes 485 cal/serving

ChineseSaladStovetopVegetarianVeganLow CarbKosher-styleNut-FreeDairy-FreeEgg-FreeShellfish-FreePork-FreeCorn-Free

Ingredients

8 oz shredded kelp, rehydrated
4 garlic cloves, minced
2 tbsp soy sauce
2 tbsp black vinegar
2 tsp toasted sesame oil
2 tsp chili oil
1 tsp granulated sugar
1/4 cup fresh cilantro, chopped

Instructions

1

Bring a pot of water to a boil and blanch 8 oz rehydrated shredded kelp for 3 to 4 minutes until tender.
2

Drain 8 oz rehydrated shredded kelp thoroughly and plunge into cold water, then drain completely and transfer to a bowl.
3

In a small bowl, whisk together 4 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp black vinegar, 2 tsp toasted sesame oil, 2 tsp chili oil, and 1 tsp granulated sugar until the sugar dissolves.
4

Pour the dressing over 8 oz rehydrated shredded kelp, add 1/4 cup chopped fresh cilantro, and toss well to combine.
5

Chill in the refrigerator for 15 minutes before serving.

Questions

Can I make Shredded Kelp Salad gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Shredded Kelp Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Shredded Kelp Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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