Chinese Seaweed Salad using Icelandic Foraged Kelp

The crunch with this salad is out of this world! And it’s similarly super addictive.. It usually disappears within just a few minutes of being announced in the kitchen.

What if we all ate more foraged food? Most Icelanders consider seaweed just any old slop on the beach. In reality, it is more a cultural habit to forage what we have an abundance of around us. In countries like China and Japan, it is a delicious superfood that constitutes a substantial part of their diet.

I grew up with eating similar seaweed salads that my mom used to cook with other types of kelp. Icelandic kelp adds a fresh, sustainable twist to the classic seaweed salad, delivering a dish that's not only packed with flavor but also rich in minerals and antioxidants. This unique Chinese seaweed salad made with Icelandic kelp offers a delightful fusion of tradition and innovation, where the earthy, slightly smoky taste of the kelp contrasts beautifully with the zesty seasonings of chili, garlic, ginger, soya sauce and sesame oil.

Ingredients:

• 150g fresh Icelandic kelp (or 30g dried Icelandic kelp, rehydrated)

• 1 tbsp soy sauce

• 1 tbsp Chinese vinegar (or Japanese rice vinegar)

• 1 tsp toasted sesame oil

• 5 cloves garlic, finely minced or grated

• 1 tbsp fresh ginger, finely minced or grated

• Anywhere between 1-5 small red chili, finely chopped (adjust according to your spice level).

• ½ tsp sesame seeds, toasted (optional)

• 1 spring onion, finely sliced

• 10 stalks of coriander

• 5 tbsp avocado oil (or any oil with a high smoke temperature)

Instructions:

1. Prepare the Kelp:

• If using fresh kelp, rinse thoroughly to remove sand and debris. Drain and slice into thin strips. Blanch in boiling water for 1 minute (You’ll notice that it will quickly turn a bright green), then transfer to ice water.

*If using dried kelp, soak in warm water for 20 minutes or until soft. Drain, rinse, and slice into thin strips.

2. Make the sauce:

• In a small bowl assemble condiments: spring onion, garlic, ginger, and chili.

• Heat your avocado oil in a small pan and once it starts bubbling, add your condiments and fry for a few mins until the garlic turns golden and the condiments start emitting a nice aroma.

• Transfer to a small bowl and cool down, add sesame oil, soy sauce and vinegar.

Sprinkle with the sliced coriander and toasted sesame seeds for extra crunch and flavor.

4. Chill & Serve:

Let the salad marinate for 10-15 minutes before serving to allow the flavors to meld.

Serve chilled or at room temperature. Enjooooy!

pictures taken by Rosalie Guay <3