Seaweed Stem and Apple Mustard Salad
Quick answer
- Total time
- 16 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chewy seaweed stems meet crisp julienned apple, and a mustard dressing adds a sinus-tingling heat.
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Salted seaweed stems need a proper soak: if too much salt remains, the apple's sweetness disappears, and if they are blanched too long, they lose their snappy bite. Vinegar and oligosaccharide syrup, a mild Korean sweetener, round the mustard into something sweet and sharp. The salad is served cold.
Ingredients
Instructions
- 1
Soak 180 g salted seaweed stems in cold water for 10 minutes to draw out excess salt.
Rub them lightly as you rinse, then taste one end. If it is still very salty, change the water and soak briefly again.
- 2
Add the seaweed stems to boiling water and blanch over medium heat for only 2 minutes.
When the color looks brighter and the stems bend easily, rinse immediately in cold water and squeeze out as much water as possible.
- 3
Julienne 130 g apple thinly and toss it first with 1 teaspoon lemon juice.
Coat only the surface rather than soaking it, so the apple stays crisp while the cut edges are protected from browning.
- 4
Slice 45 g onion as thinly as possible and soak it in cold water for 3 minutes.
Drain it in a sieve without crushing it by hand, so the sharp bite softens while the slices keep their clean texture.
- 5
In a bowl, whisk 1 teaspoon Korean mustard paste, 1.5 tablespoons apple cider vinegar, 1 tablespoon oligosaccharide syrup, 1 tablespoon olive oil, and black pepper. Keep whisking until the mustard is fully loosened and the dressing looks smooth.
- 6
Toss the seaweed stems, apple, and onion lightly with the dressing, lifting rather than pressing the ingredients.
- 7
Let the salad rest for 3 minutes, then check the saltiness and mustard sharpness before serving it cold.
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