Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing Recipe

Name: Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces seaweed packed in salt water, drain well; 1 each green bell peppers seeded and thinly sliced; 1 each sweet red bell peppers seeded and thinly sliced; 2 each celery stalks thinly sliced; 1 clove garlic freshly minced; 1/2 tablespoon sesame oil; 1 tablespoon vegetable oil; 2 tablespoons soy sauce, sodium reduced or to taste; 1 tablespoon rice vinegar or to taste; 1 pinch red pepper flakes or to taste, optional

Servings: persons

12 ounces seaweed packed in salt water, drain well
1 each green bell peppers seeded and thinly sliced
1 each sweet red bell peppers seeded and thinly sliced
2 each celery stalks thinly sliced
1 clove garlic freshly minced
1/2 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce, sodium reduced or to taste
1 tablespoon rice vinegar or to taste
1 pinch red pepper flakes or to taste, optional

1
In a small bowl, add all the dressing ingredients, and whisk until well blended.
2
Set aside.
3
Bring 4 cups of water to a boil in a medium saucepan.
4
Boil the sea weed for about 4 minutes until becomes softer.
5
Add into iced water, drain well and transfer into a large mixing bowl.
6
Add the bell peppers and celeries into the large bowl.
7
Pour the dressing over, and toss until well combined.
8
Chill in the fridge for at least 20 minutes or overnight.
9
Serve chilled.
10
Note: The sea weed I used in this recipe was already sliced into strips, and packed in the salt water.
11
You may find larger sheet sea weed packed in salt water as well, rinse it well and thinly slice it.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces seaweed packed in salt water, drain well, 1 each green bell peppers seeded and thinly sliced, 1 each sweet red bell peppers seeded and thinly sliced, 2 each celery stalks thinly sliced, and more.

Yes, Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing

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