Peking seaweed salad

Yield: 1 servings

Measure Ingredient
200 grams Seaweed; soaked for 24 hours
¼ \N Cucumber; halved, seeded and
\N \N ; cut into slices
8 \N Red radishes; sliced
75 grams Mouli radish; thinly sliced
1 small Courgette; thinly sliced
50 grams Peashoots; (optional)
20 grams Pink ginger
\N \N Selection of salads
\N \N Black sesame seeds
3 tablespoons Lime juice
1 tablespoon Mint; freshly chopped
2 tablespoons Coriander; chopped
1 \N Pinches dried chilli flakes
2 tablespoons Light soy sauce
2 tablespoons Sugar
6 tablespoons Vegetable oil
1 small Root ginger; grated


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.

Similar recipes