This is especially important when using dried kelp. When cooking with kelp (fresh or dried), it’s important to wash it a few times to get rid of sand and any slimy residue. If you’re using dried kelp, some come pre-sliced, while others are kept in large sheets. You can also use dried kelp, though it needs to be soaked overnight to rehydrate. If you have access to an Asian grocery, you should be able to find this fresh kelp individually wrapped on foam trays by the seafood area. Kelp, or hǎidài, also has a savory umami element to it (case in point: MSG was actually first created in an attempt to isolate the umami in kombu/kelp). It’s not as mild as the wakame seaweed used in Japanese-style seaweed salads, which is why there are some very strong flavors in the dressing––chili, raw garlic, vinegar, and ginger. Kelp is quite strong in flavor, with a briny oceanic taste. It is a brighter green color, and came pre-sliced into long, thin “noodles.” You may be more familiar with these dried sheets of kelp, but I used fresh kelp in this recipe. When dried, kelp turns a much darker shade of green-almost black. Given the health benefits, seaweed shows up as a nutritious powerhouse and flavor agent in many soups.
We also use it in my Pork Bone with Lotus Root Soup and Chicken Feet Peanut Soup. There’s laver (紫菜, zǐcài ), which is what we use in my favorite Seaweed Egg Drop Soup, and kelp (海带, hǎidài ), which is what this recipe calls for. While there are many varieties of seaweed (all edible by the way!), I only know of two kinds of seaweed frequently used in Chinese cuisine. In the wintertime, we eat seaweed soup to ward off colds, but in the summer, we switch to this refreshing seaweed salad! What Kind of Seaweed Is Used In This Recipe? It’s a super food that’s actually very sustainable and has a whole host of vitamins and minerals. I always feel good about ordering it for the table because of the health benefits of seaweed. However, my plan all along was to make this Chinese Cold Seaweed Salad recipe (凉拌海带丝, liángbàn hǎidài sī), as it’s a favorite of mine!Īlong with Chinese Cold Wood Ear Mushroom Salad, this is the other cold appetizer we order most often when we eat out. I did say that you can use the dressing on any assorted blanched vegetables, noodles, or tofu. Recently, we posted our all-purpose Chinese Cold Salad Dressing. That’s why this recipe makes a large batch! Our Chinese Cold Salad Dressing It makes a great side or appetizer, keeps in the fridge for a few days, and gets more flavorful each day. This Chinese Seaweed Salad is a light and healthy summer recipe that’s easy to prepare.
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