Tangy & Spicy Seaweed Salad

February 17, 2020
This seaweed salad is as simply delicious as it gets, and can be enjoyed in any season. Seaweed is a wonderful source of iodine, an essential nutrient that regulates thyroid function. Seaweed is also a good source of fiber and protein, lending a unique, briny flavor to your dish. With just a few ingredients, you'll be able to create a versatile side dish in minutes.
Spicy Seaweed Salad as a Side Dish

Tangy & Spicy Seaweed Salad

Recipe Type: Appetizers Salads
utensils YIELDS 6-8 servings as an appetizer
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  • 1 pack (200g) Seaweed
  • 1 tbsp Soy Sauce
  • 1 tbsp Black Vinegar
  • 1 tsp Chili flakes
  • 1 tsp Sesame Seeds
  • 1/4 tsp Sugar
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Directions

1. Soak the seaweed in hot water for at least 10 minutes. An alternative option, is to soak the seaweed in a bowl of room temperature water through the day or overnight. You’ll want to leave a lot of room because the seaweed expands.

2. Drain any remaining water. Add the soy sauce, black vinegar, chili flakes and sugar. Mix well.

3. Sprinkle toasted sesame seeds on top. Let it chill in the fridge and serve!

See what I mean? This dish is dead easy. I add this seaweed to salads, soups, or have it as a side dish. It’s both flavorful and light, with a satisfying umami. If you’re meal prepping or have any leftovers, it will last for up to four days.

Also by Debbie: Vegan Vermicelli Noodles In Sweet Soy Sauce (Malaysian Bihun Goreng Putih)

The Ultimate Vegan Brownie

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Photo: Debbie Tan


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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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