This Asian Seaweed Salad recipe can be served cold or hot, and pairs well as light appetizer before a heavy meal.
Asian Seaweed Salad Recipe Ingredients:
- 1 Tbsp of sesame oil
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 Tbsp of ginger, minced
- 1 cup of celery, chopped
- 1 cup of peas
- 1 cup of carrots, shredded
- 1 cup of water chestnuts
- 1/4 cup of water
- 1/2 cup of seaweed, drained
- 3 cups of cooked brown rice
- 2/3 cup of soy sauce
- 1/3 cup of honey
- 2 Tbsp of sesame oil
- 1 Tsp of hot chili paste / sauce
Instructions
Saute the onion, garlic, ginger, celery, peas, carrots, and water chestnuts in sesame oil. Add the water and cook on low heat for ten minutes. Add the seaweed and cook for 5 more minutes. Remove from heat and stir in the brown rice. In a separate pan, and on low heat for about one minute, mix the soy sauce, honey, sesame oil, and chili paste to taste. Pour the sauce over the vegetables and rice. Serve hot or cold.
Kathy Sadowski
4/9/18
