Peking seaweed salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Seaweed; soaked for 24 hours |
| ¼ | Cucumber; halved, seeded and | |
| ; cut into slices | ||
| 8 | Red radishes; sliced | |
| 75 | grams | Mouli radish; thinly sliced |
| 1 | small | Courgette; thinly sliced |
| 50 | grams | Peashoots; (optional) |
| 20 | grams | Pink ginger |
| Selection of salads | ||
| Black sesame seeds | ||
| 3 | tablespoons | Lime juice |
| 1 | tablespoon | Mint; freshly chopped |
| 2 | tablespoons | Coriander; chopped |
| 1 | Pinches dried chilli flakes | |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Sugar |
| 6 | tablespoons | Vegetable oil |
| 1 | small | Root ginger; grated |
Directions
DRESSING
Blend all the ingredients for the dressing and leave for 20 minutes then strain and place to one side.
Place the soaked seaweed with the rest of the other ingredients in a bowl.
Pour over the strained dressing and leave to marinade for one hour. Add the salad leaves to the salad, adjust seasoning and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.