Vegetarian seaweed salad is fresh, delicious, and attractive with vibrant colors, helping your family’s vegetarian meal become more abundant. Let’s get cooking with Điện máy XANH to make this delicious vegetarian dish to treat your whole family!
1. Colorful vegetarian seaweed salad
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Preparation
35 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Colorful vegetarian seaweed salad Serves 2 people
Cucumber 1 piece Seaweed 100 gr Carrot 1 piece (small) Gray oyster mushrooms 100 gr Chicken leg mushrooms 1 piece Yellow bell pepper 1 piece Non-spicy chili 2 pieces Calamondin 6 pieces Roasted peanuts a little Thai basil a little Chili sauce 2 tablespoons Vegetarian fish sauce 4 tablespoons Sugar 5 tablespoons Salt 1/2 teaspoon Cooking oil 2 teaspoons
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How to prepare Colorful Vegetarian Seaweed Salad
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Prepare the ingredients
To clean the sand and sea salt, which helps the seaweed not to be salty, you should wash the seaweed 2 – 3 times, then soak the seaweed for 15 minutes.
After 15 minutes, pour out the soaking water and rinse the seaweed once more, then drain. Next, cut the seaweed into shorter, bite-sized pieces.
Wash the cucumber, remove the seeds, and then cut it into small sticks. Peel the carrot, wash it, and cut it into small sticks as well.
After cutting the cucumber and carrot, add them to a bowl with 1/2 teaspoon of salt, mix well, and marinate for 15 minutes. After marinating, drain the cucumber and carrot.
Clean the chicken leg mushrooms and cut them into strips. Tear the oyster mushrooms into small pieces.
Then, heat a pan with 2 teaspoons of cooking oil, then quickly sauté all the mushrooms over high heat for 3 minutes. Finally, let the mushrooms cool down a bit before mixing them into the salad.
Bell pepper seeds removed and cut into small pieces. Remove the seeds from the chili, cut one into thin strips and chop another into small pieces.
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Mix the salad dressing
You squeeze the juice of 6 calamondins, then add to a bowl of calamondin juice, 5 tablespoons of sugar, 3 tablespoons of vegetarian fish sauce, 2 tablespoons of chili sauce and stir well to dissolve the seasoning.
Next, divide the dressing into 2 equal parts, one bowl to use for mixing the salad.
In the remaining bowl, add 1 tablespoon of vegetarian fish sauce, all the chopped chili and stir well to finish the dipping sauce for the salad.
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Mixing seaweed salad
You add to the mixing bowl in turn seaweed, cucumber, carrot, bell pepper, chili, sautéed mushrooms, and then pour the salad dressing into it and mix thoroughly to combine the ingredients with the seasoning.
Next, you add chopped basil, roasted peanuts into the salad and continue to mix evenly to complete.
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Final product
The colorful vegetarian seaweed salad is delicious with vibrant colors, the perfect combination of soft, chewy seaweed with fresh, crunchy cucumber, carrot, sweet mushrooms, and a light sour dressing.
You can eat the colorful vegetarian seaweed salad with grilled rice paper, dipping it with the salad sauce for even more deliciousness.
2. Seaweed Salad
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Preparation
2 hours 5 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Seaweed Salad For 2 people
Seaweed 70 gr Brown oyster mushrooms 100 gr Straw mushrooms 50 gr Chicken leg mushrooms 1 piece Thai basil/cilantro 20 gr Cucumber 1 piece Carrot 1/2 piece Chili pepper 1 piece Sugar 4.5 tablespoons Vegetarian fish sauce 2 tablespoons Lemon juice 2 tablespoons Chili sauce 2 tablespoons Vegetarian seasoning 1 teaspoon Cooking oil 1/2 teaspoon
Ingredient Images
How to Make Seaweed Salad
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Prepare the Ingredients
Dry seaweed, which is stuck with sea salt and sand, should be soaked in cold water for a maximum of 2 hours, changing the water continuously. After the seaweed is no longer salty, rinse it clean and cut it into bite-sized pieces.
Clean the cucumber, cut into pieces, and slice round to take the crunchy part, remove the seeds, then cut into thin strands.
Peel the carrot and cut it into thin strips. Clean the chili, remove the seeds, and cut into strips or rounds.
Wash the mushrooms and let them drain. Tear the oyster mushrooms into small pieces, cut the chicken leg mushrooms into bite-sized pieces, and slice the straw mushrooms thinly.
Chop the Thai basil and cilantro.
Tip: Do not soak the seaweed for too long, over 2 hours, as it will become slimy and unappetizing. Remember to change the water frequently so that the seaweed loses its saltiness and tastes delicious.
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Stir-fry mushrooms
Heat a large flame for the non-stick pan, add 1/2 teaspoon of cooking oil, when the oil is just shimmering, add all the mushrooms and stir-fry, seasoning with 1 teaspoon of vegetarian seasoning and 1/2 teaspoon of sugar.
Stir continuously and stir-fry for about 5 – 10 minutes on high heat for the mushrooms to cook evenly, become fragrant, and absorb the seasoning.
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Mixing the salad dressing
Add 2 tablespoons of vegetarian fish sauce, 4 tablespoons of sugar, 2 tablespoons of lime juice into a bowl, stir well until dissolved, then add 2 tablespoons of chili sauce. Mix again until everything is well combined.
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Mixing the salad
Add seaweed, cucumber, carrot, chili, and sautéed mushrooms into a bowl and mix well.
Next, pour the prepared fish sauce into the salad bowl and mix thoroughly so that the ingredients absorb the seasoning evenly.
Finally, add the chopped herbs and mix one more time to complete.
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Final product
The vegetarian jelly salad is crispy and delicious with crunchy seaweed, the fragrant and spicy taste of chili, along with mushrooms and crispy cucumbers, making it truly appetizing. What are you waiting for to enjoy this delicious and attractive dish right away?
How to choose delicious and quality seaweed
- To ensure the quality of seaweed, before buying, you should pay close attention to information about the production place, main ingredients, and prices printed on the product packaging.
- Good seaweed usually has a characteristic fishy smell and feels chewy when eaten.
- The best way to choose good quality seaweed is to buy products from reputable manufacturers that are well-known and highly rated by many consumers.
- Crispy jelly is quite similar to spinach jelly; however, the stems of spinach jelly are flat, with branches connecting like membranes, while crispy jelly has uniformly round stems, with branches spreading out like twigs.
How to choose fresh and delicious oyster mushrooms
- Choose oyster mushrooms with large, chewy, and firm stems for better taste and fragrance compared to those with small and wide stems. Select mushrooms with firm stems, large caps, slightly concave tops, and thin gills under the caps.
- Prioritize choosing clusters of fresh oyster mushrooms with a distinctive mushroom smell.
- Avoid buying mushrooms with heavily torn caps, broken stems, hollowed out, or crushed and rotten mushrooms.
How to choose fresh and delicious carrots
- To choose fresh carrots, you should select those that are of moderate size, bright orange color, with shiny, smooth skin, and no unusual small spots.
- When holding the carrot, it should feel heavy and firm, and if the green top is still fresh, it indicates a good carrot.
- Avoid buying carrots that are soft and mushy, have unusual black spots on the skin, or are slimy, as these are old carrots that will not taste good and are not safe to eat.
How to choose fresh and delicious cucumbers
- You should choose cucumbers that are bright green, fairly uniform in color, without dark spots or yellowing, as these are signs that the cucumbers have been stored for too long and are starting to spoil.
- Select cucumbers that are straight, with little or no curvature. Long, evenly sized cucumbers are the type with a crisp texture, which will taste better than short, round cucumbers.
- It is advisable to buy cucumbers that feel heavy, firm, have smooth skin, and no bumps, and smaller ones are usually sweeter than larger cucumbers.
- You should not buy cucumbers that are bulging, large in the middle or have a big end with a small tail (and vice versa) as these are overripe cucumbers with many seeds, hard, and not tasty.
It’s easy to successfully make the dish vegetarian seaweed salad that is light, appealing, and delicious. This is a dish that will change your family’s vegetarian meal menu so it won’t be boring. Dien May XANH wishes you success in your preparation!
