Cold Dishes Recipe
Seaweed Salad
Seaweed salad is a cold dish of rehydrated seaweed dressed with vinegar, soy, sesame oil, and optional chile.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cold Dishes |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 2 cups rehydrated seaweed or kelp strips
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar or black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Garlic, optional
- Chile oil, optional
- Sesame seeds
Method
- Rinse and soak seaweed according to package directions.
- Blanch briefly if needed.
- Drain very well.
- Mix soy sauce, vinegar, sesame oil, sugar, and optional garlic or chile.
- Toss seaweed with dressing.
- Chill briefly and serve.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.