Seaweed Salad

Name: Salad Rumput Laut
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 oz (30g) dried seaweed (miyeok); 1 small Korean cucumber (thinly sliced ); 1/4 red onion (thinly sliced ); 1 teaspoon white sesame seeds; 3 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; salt (to taste)

Seaweed salad, made with Korean dried seaweed, is an easy-to-make, light, and flavorful side dish that’s as healthy as it is delicious. With its fresh taste and unique umami punch, this Korean favorite pairs perfectly with any meal, adding a nutritious twist to your table.

⏱️ 15 min 🔪 Prep: 10 min 🔥 Cook: 5 min 📊 Easy ⭐ 4.9 (12) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

1 oz (30g) dried seaweed (miyeok)
1 small Korean cucumber (thinly sliced )
1/4 red onion (thinly sliced )
1 teaspoon white sesame seeds
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
salt (to taste)

Steps

Heat a pot of water and bring it to a boil. Boil the dried seaweed for about 3 minutes, or until it becomes soft. Drain the water and squeeze out any excess moisture from the seaweed. Set aside and let it cool.
Cut the seaweed into bite-size pieces.
Combine all the seasonings and ingredients with the seaweed and toss well. Chill in the fridge and serve cold.