Refreshing Seaweed and Radish Salad (Palae Muchim)
Make a Delicious Side Dish with Fresh Seaweed Salad!
We bought a pack of fresh sea laver (palae) and decided to mix it with crisp radish for a delightful side dish. This refreshing salad is perfect for any meal.
Main Ingredients- 1/4 medium radish (approx. 200g)
- 1 pack of fresh sea laver (palae) (approx. 100g)
Radish Seasoning- 3 Tbsp vinegar
- 1 tsp sweetener (e.g., sugar substitute like ‘New Sugar’, or 2 tsp sugar)
- 1 Tbsp salt
Seaweed Salad Dressing- 1 tsp minced garlic
- 2 Tbsp vinegar (adjust to taste)
- 1 tsp toasted sesame seeds
- 3 Tbsp vinegar
- 1 tsp sweetener (e.g., sugar substitute like ‘New Sugar’, or 2 tsp sugar)
- 1 Tbsp salt
Seaweed Salad Dressing- 1 tsp minced garlic
- 2 Tbsp vinegar (adjust to taste)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 1/4 of a medium radish. Using a mandoline or a julienne peeler will create thin, uniform strands, which enhances the texture. Slice the radish thinly into julienne strips.
Step 2
In a bowl, combine the julienned radish with the radish seasoning ingredients: 3 tablespoons of vinegar, 1 teaspoon of sweetener (or 2 teaspoons of sugar if you prefer it sweeter), and 1 tablespoon of salt. Mix well and let it sit for about 10 minutes to pickle.
Step 3
It’s important to clean the sea laver thoroughly. Take the pack of fresh sea laver and gently loosen it with your hands in a bowl. Carefully pick out any impurities, such as small shells, sand, or debris. Since it comes from the sea, a thorough check ensures a clean dish.
Step 4
Using chopsticks is a convenient way to remove impurities. Gently stir the sea laver with chopsticks and lift it out. The impurities will settle at the bottom of the bowl, allowing you to easily retrieve the clean laver.
Step 5
After about 10 minutes of pickling, the radish should be tender yet still have a slight crispness. Don’t discard the liquid that has accumulated from the radish; it adds a wonderful depth of flavor to the salad.
Step 6
To the bowl with the pickled radish, add 1 teaspoon of minced garlic, which is part of the seaweed salad dressing. The garlic aroma will meld beautifully with the seaweed, enhancing the overall flavor.
Step 7
Add the prepared sea laver to the bowl. Now, add 2 tablespoons of vinegar. This vinegar is in addition to what was used for pickling the radish and helps to cut through any potential fishiness from the seaweed, adding a nice tanginess. Feel free to adjust the amount of vinegar based on your preference for sourness. If the salad already tastes sufficiently tangy, you can omit this additional vinegar.
Step 8
Gently toss all the ingredients together until well combined. Be careful not to break the delicate strands of seaweed. Taste the salad and adjust the seasoning if needed, adding a pinch of salt if it’s too bland. I personally prefer a bit more tang, so I added only a touch more vinegar and no extra salt.
Step 9
Finally, sprinkle 1 teaspoon of toasted sesame seeds over the salad. This adds a nutty aroma and visual appeal. Your delicious and refreshing Seaweed and Radish Salad (Palae Muchim) is now complete! Enjoy this wonderful banchan (side dish) with your meal.
