Chinese Seaweed Salad

Chinese Seaweed Salad


Light and refreshing for the summer months, this Chinese Seaweed Salad is simple to put together and nutritious.

It’s a fantastic appetizer or side dish and stays well in the fridge for a few days. As a result, this recipe yields a substantial quantity!


Earlier this week, we shared our go-to Chinese Cold Salad Dressing recipe. Any blanched veggies, noodles, or tofu may be served with the dressing. I’d planned to create my all-time favorite Chinese cold seaweed salad recipe (lngbàn hidài s).

Another cold appetizer we order frequently is the Chinese Cold Wood Ear Mushroom Salad. Seaweed has numerous health benefits, so it’s always a good idea to have it on the table.

Although it’s a nutrient-dense superfood, it’s incredibly sustainable. Seasonally, we serve seaweed soup to combat the flu, but this seaweed salad is a delightful alternative!

In this recipe, what kind of seaweed is called for?

My favorite Seaweed Egg Drop Soup calls for laver (, zcài), while this recipe calls for kelp (, hidài). Seaweed is a nutritious powerhouse and flavoring agent in many soups because of its health benefits.

A darker shade of green—almost black—appeared after the kelp was dried. We used fresh kelp in this dish rather than the dried kelp sheets you’re more familiar with. The color is a more vibrant green, and the “noodles” are long and thin.

Kelp has a salty, oceanic flavor that’s pretty distinct. For this reason, the dressing contains chile, raw garlic, vinegar, and ginger, all potent flavors. The wakame seaweed used in Japanese seaweed salads is milder.

The umami flavor found in kombu/kelp inspired the development of MSG (monosodium glutamate).


  • 12 oz. of fresh kelp(340 g)
  • 4 cloves of garlic (15g, minced)
  • 3 thin slices of ginger (8g, minced)
  • 3 pcs. of thinly sliced Thai chilies
  • 2 pcs. of chopped scallions (white and green parts separated)
  • 3 tbsp. of vegetable oil
  • 1 tbsp . of Sichuan peppercorns
  • 1 1/2 tsp. of sugar
  • 2 tsp. of Chinese black vinegar (or to taste)
  • 2 1/2 tbsp. of light soy sauce
  • 1 tsp. of oyster sauce
  • 1/2-1 tsp. of sesame oil (to taste)
  • 1/4 tsp. of salt (or to taste)
  • 1/4 tsp. of five spice powder
  • 1 tbsp. of cilantro (chopped)


  1. In order to begin, ensure sure the water is fully boiling. Stir in the kelp and cook for 5 minutes on medium heat. Rinse well in cold water after draining. Remove all of the water and set it aside. (If you want it even drier, use a salad spinner.)
  2. After that, prepare the sauce or dressing. Garlic, ginger, Thai chilies, and the white sections of scallions, all minced, should be arranged in a single layer in the bottom of a big heat-resistant bowl. Put them in a single layer, not stacked on each other, because you’ll be pouring hot oil over everything and want a uniform coating.
  3. In a small saucepan, heat 3 tablespoons of oil. Allow the Sichuan peppercorns to infuse the oil for 10 minutes on a low heat setting until the oil is fragrant as desired. Make sure the peppercorns don’t get burned.
  4. Scoop out the peppercorns and heat the oil to a smoky ember with the heat source. Pour the oil over the aromatics in the heat-resistant dish immediately after the heat has been turned off. It is recommended that the oil be sufficiently heated to cause the aromatics to sizzle when in contact with it.
  5. To ensure a uniform distribution of heat, carefully whisk the oil. Sautee the onion in the sesame oil with the garlic and ginger until translucent. Stir in the green pieces of the scallions and cilantro into the mixture well.
  6. Toss the kelp in the dressing to coat it thoroughly. Take a sip, and if necessary, add salt. Serve.

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