Omnivore's Cookbook · by Maggie Zhu
Chinese Seaweed Salad (凉拌海带丝)
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 3%
CARBS 5G26% OF CAL
0G FIBER0G ADDED0G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 6G70% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender seaweed in a savory, sour, garlicky sauce with sesame oil and chiles. A cold appetizer packed with umami and nutrition, light and refreshing.
starterchinesesalad🍲 stockpot🍳 skilletdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 oz. 120 fresh seaweed strips or 1 oz. dried kombu ( (kelp))
- 1 1/2 tablespoons peanut oil ((or vegetable oil))
- 3 dried Chinese chili peppers (torn into 2 to 3 pieces)
- 1/4 cup loosely packed chopped cilantro (for garnish)
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon sesame oil (, toasted)
- 3 cloves garlic (, minced)
- 1 teaspoon ginger (, minced)
- 1 teaspoon sugar
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 3%
CARBS 5G26% OF CAL
0G FIBER0G ADDED0G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 6G70% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 461mg
- Total sugar
- 2g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 38mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.