mix seaweed with vermicelli

How to Make Kelp and Vermicelli Salad

Kelp and vermicelli salad is a refreshing, nutritious, and easy-to-prepare dish, perfect as a side or light meal. Here’s a simple step-by-step guide to create this flavorful salad.

Ingredients:

- Dried kelp (50g), soaked until soft

- Vermicelli (100g), soaked until soft

- Carrot (1/4), julienned

- Cucumber (1/2), julienned

- Garlic (2 cloves), minced

- Sesame oil (1 tbsp), soy sauce (1 tbsp), vinegar (1 tsp), sugar (1/2 tsp), chili flakes (optional)

Steps:

1. Prepare the kelp and vermicelli: Soak dried kelp in cold water for 20 minutes until tender, then drain and cut into thin strips. Soak vermicelli in hot water for 5 minutes until soft, rinse with cold water, and drain.

2. Blanch vegetables: Briefly blanch julienned carrot in boiling water for 30 seconds, then rinse with cold water. Keep cucumber raw for crunch.

3. Make the dressing: Mix minced garlic, sesame oil, soy sauce, vinegar, sugar, and chili flakes (if using) in a bowl.

4. Combine: In a large bowl, toss kelp, vermicelli, carrot, and cucumber with the dressing. Ensure all ingredients are evenly coated.

5. Serve: Chill in the refrigerator for 10 minutes before serving to enhance flavors. Garnish with sesame seeds or fresh cilantro if desired.

This salad offers a delightful mix of textures—crisp cucumber, tender kelp, and chewy vermicelli—balanced by a savory-sweet dressing. Enjoy it as a healthy, satisfying dish any time!