Sweet and Sour Seaweed Salad with Red Onion
Refreshing and Crunchy Seaweed Salad with Red Onion: A Perfect Appetizer!
This easy and simple recipe is perfect for those hot summer days when your appetite wanes. Its sweet and sour flavor with a delightful crunch is incredibly satisfying.
Main Ingredients
- 450g soaked dried seaweed
- 1 red onion
- 2 Cheongyang peppers (optional)
Seasoning
- 1 Tbsp red pepper flakes
- 1 tsp salt
- 2 Tbsp sugar
- 2 Tbsp double-strength vinegar
- A little sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp red pepper flakes
- 1 tsp salt
- 2 Tbsp sugar
- 2 Tbsp double-strength vinegar
- A little sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, cut the red onion in half and thinly slice it into strips. You can also cut it into half-moon shapes if you prefer, or simply julienne it lengthwise. White onion can be used as a substitute.
Step 2
Place the sliced red onion in cold water for about 5 minutes to remove any sharp or pungent flavors. Afterward, drain it thoroughly in a sieve.
Step 3
Rinse the pre-soaked dried seaweed in cold water 1-2 times. Remove any overly mushy or tough pieces. Cut the seaweed into bite-sized pieces. In a bowl, combine 1 Tbsp red pepper flakes, 1 tsp salt, 2 Tbsp double-strength vinegar, 2 Tbsp sugar, and 2 minced Cheongyang peppers (omit if serving to children or prefer less spice). Mix these well with the seaweed first. This initial seasoning helps the flavors penetrate the seaweed.
Step 4
Add the drained red onion slices to the seasoned seaweed. Drizzle in a little sesame oil and sprinkle with 1 Tbsp sesame seeds. Gently toss everything together until well combined. Your delicious seaweed salad is now ready!
Step 5
This seaweed salad, with its tender seaweed and crisp red onion, can be considered a Korean-style salad. It’s a wonderful side dish for those times when the weather gets warmer, your appetite is low, and you don’t want to spend a lot of time cooking over the stove.
