Hunan Seaweed Salad with Red Peppers, Cilantro, and Garlic
2 min readSea vegetables, such as kelp, are high in iodine, an essential nutrient that helps promote proper thyroid function. Emerald green kelp strands are sold in the refrigerated section of Asian markets—rinse several times in cold water before using them raw in recipes. This tasty side salad will perk up any table with the tang of the sea.
MAKES 4 TO 6 SERVINGS
12 ounces raw green kelp strands, rinsed several times in cold water, drained well
4 cloves garlic, finely chopped
2 teaspoons distilled white vinegar
1 teaspoon toasted (dark) sesame oil
1 teaspoon Chinese hot oil, or more, to taste
1⁄2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 to 2 fresh red chili peppers, seeded, if desired, thinly sliced
Place the kelp in a colander set in the sink. Prepare an ice water bath. Slowly pour boiling water over the kelp. Immediately place kelp in ice water to refresh for 5 minutes. Drain well.
In a medium bowl, combine the garlic, vinegar, sesame oil, hot oil, and salt. Let stand a few minutes to allow the flavors to blend. Pat the drained kelp with paper towels to remove excess moisture. Add the kelp, cilantro, and chilies to the bowl and toss well to combine. Let stand about 15 minutes at room temperature to allow the flavors to blend, tossing a few times. Serve at room temperature. Alternatively, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.
{PER SERVING} Calories 70 • Protein 2g • Total Fat 3g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 11g • Dietary Fiber 4g • Sodium 470mg
