📝 About This Recipe
Hailing from the coastal province of Fujian, this refreshing cold appetizer showcases the delicate balance of 'Min' cuisine through its emphasis on natural umami and crisp textures. Thin ribbons of sea kelp are blanched to a perfect al dente bite and tossed in a punchy, aromatic dressing dominated by fresh garlic and premium black vinegar. It is a quintessential starter that awakens the palate with its savory, slightly acidic, and deeply oceanic profile.
🥗 Ingredients
Main Ingredients
- 50 grams Dried Kelp (Haidai) or Kombu (soaked until soft and sliced into thin ribbons)
- 1/2 medium Carrot (peeled and julienned for color and crunch)
- 2 sprigs Fresh Cilantro (cut into 1-inch lengths)
- 2 stalks Scallions (white and light green parts, thinly sliced)
The Garlic Aromatics
- 6-8 cloves Fresh Garlic (finely minced or crushed into a paste)
- 1 teaspoon Fresh Ginger (peeled and grated)
- 1-2 pieces Fresh Red Bird's Eye Chili (deseeded and minced for mild heat)
The Dressing
- 2 tablespoons Chinkiang Black Vinegar (adds a smoky, malty acidity)
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 tablespoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Granulated Sugar (to balance the vinegar)
- 1/4 teaspoon Salt (adjust to taste)
- 2 tablespoons Neutral Oil (such as grapeseed or peanut oil)
For Garnish
- 1 teaspoon Toasted White Sesame Seeds (for texture)
👨🍳 Instructions
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1
If using dried kelp, soak it in a large bowl of cool water for at least 30-60 minutes until fully hydrated and pliable.
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2
Rinse the soaked kelp thoroughly under cold running water to remove any excess salt or sand particles.
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3
Roll the kelp sheets tightly and slice them into very thin ribbons, about 1/8 inch wide. This ensures the dressing coats every surface.
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4
Bring a medium pot of water to a rolling boil. Add 1 tablespoon of white vinegar to the water (this helps soften the kelp's texture).
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5
Blanch the kelp ribbons and julienned carrots in the boiling water for 3-5 minutes. The kelp should be tender but still retain a slight 'snap'.
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6
Immediately drain the kelp and carrots and plunge them into an ice-water bath to stop the cooking process and preserve the vibrant color.
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7
Drain the chilled kelp and carrots very well. Use a clean kitchen towel or paper towels to pat them dry; excess water will dilute the dressing.
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8
In a small heat-proof bowl, place the minced garlic, grated ginger, sliced scallions, and minced chili in a small pile.
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9
Heat 2 tablespoons of neutral oil in a small pan until it just starts to shimmer and smoke slightly.
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10
Carefully pour the hot oil directly over the garlic and aromatics. They should sizzle loudly, releasing their essential oils and mellowing the raw garlic bite.
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11
To this aromatic oil, whisk in the black vinegar, light soy sauce, sugar, salt, and toasted sesame oil until the sugar is dissolved.
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12
Place the dried kelp, carrots, and cilantro in a large mixing bowl.
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13
Pour the dressing over the ingredients and toss thoroughly with chopsticks or tongs to ensure even coating.
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14
Let the salad marinate in the refrigerator for at least 15-20 minutes before serving to allow the flavors to penetrate the kelp.
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15
Transfer to a serving plate and garnish with a generous sprinkle of toasted sesame seeds.
💡 Chef's Tips
Always dry the seaweed thoroughly after blanching; any clinging water will prevent the oil-based dressing from sticking. For the best garlic flavor, use a mortar and pestle to crush the garlic into a paste rather than just chopping it. If you prefer a spicier Fujian style, add a teaspoon of Lao Gan Ma or chili oil to the dressing. Don't overcook the kelp; it should be 'al dente' (firm to the bite) rather than mushy. Black vinegar is essential for the authentic Fujianese 'Min' taste—balsamic is not a recommended substitute due to its sweetness.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Fujianese 'Ban Mian' (tossed noodles) for a classic lunch pairing. Pairs beautifully with a crisp, chilled lager or a light Jasmine tea to cleanse the palate. Excellent as part of a multi-course Chinese banquet to provide a refreshing contrast to heavier meat dishes. Serve with a side of steamed white fish or Fujianese oyster omelets for a complete coastal-themed meal.