Chewy & Crisp Sea Grapes and Konjac Salad: A Healthy and Delicious Seaweed Dish
Sea Grapes Konjac Salad / Seaweed Salad / Healthy Seaweed Cuisine
The delightful chewy texture of sea grapes and the springy, tender texture of konjac come together beautifully in this vibrant salad. It’s a perfect choice for those seeking a healthy and low-calorie option, making it ideal for anyone on a diet. This salad offers a wonderful combination of textures and flavors, enhanced by a zesty dressing and fresh vegetables, making it a nutritious and satisfying meal.
Main Ingredients- 40g Salted Sea Grapes (Codium fragile)
- 40g Konjac Jelly
- 30g Carrot
- 60g Imitation Crab Sticks
Dressing Ingredients- 5 Tbsp Mayonnaise
- 1 tsp Sugar
- 1/2 tsp Dried Parsley
- 1/3 tsp Salt
- Sesame Seeds (to taste)
- 5 Tbsp Mayonnaise
- 1 tsp Sugar
- 1/2 tsp Dried Parsley
- 1/3 tsp Salt
- Sesame Seeds (to taste)
Cooking Instructions
Step 1
Begin by rinsing the salted sea grapes under cold running water for about 20 minutes to remove excess saltiness. Once the salt is leached out, blanch them briefly in boiling water for just a few seconds, then immediately transfer them to cold water and rinse 2-3 times. This process helps to soften the sea grapes and prepare them for the salad.
Step 2
Drain the prepared sea grapes thoroughly. Trim them into bite-sized pieces, about 2 inches (5 cm) long, for easier eating.
Step 3
Bring a pot of water to a boil. Add the konjac jelly and blanch for 1-2 minutes. This step helps to remove any slightly rubbery texture and any unusual odors from the konjac, making it more palatable. After blanching, drain the konjac well.
Step 4
Once the blanched konjac is drained, thinly slice it into julienne strips, similar in size to the sea grapes. This will create a pleasant, springy texture in the salad.
Step 5
Carefully unwrap the imitation crab sticks. Gently shred them into bite-sized pieces with your fingers. Avoid tearing them too finely; a slightly more substantial shred will add better texture.
Step 6
Wash the carrot thoroughly and peel it. Then, julienne the carrot into thin strips, matching the thickness of the konjac and imitation crab.
Step 7
In a large mixing bowl, combine the prepared sea grapes, shredded imitation crab sticks, julienned carrots, and sliced konjac. Add the mayonnaise, sugar, dried parsley, salt, and a sprinkle of sesame seeds. Gently toss all the ingredients together until evenly coated with the dressing. Be careful not to overmix, as this could make the ingredients mushy.
Step 8
Transfer the finished Sea Grapes and Konjac Salad to a serving dish. Garnish with extra sesame seeds if desired. This salad is ready to be enjoyed as a light meal or a refreshing side dish.
