Kelp and Celery Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 60g/2 oz kelp, saoked in warm water overnight | 60g/2oz wood ears, soaked in warm water overnight, rinsed and finely sliced | 240g/8 oz/1 cup celery, cut into 5cmx0.5cm/2 in x 1/4 in lengths, then boiled for 1 minute |
| 2 tomatoes, skinned, sliced and shredded | 1 tbsp light soy sauce | 1 tbsp sesame oil |
| 1/3 tsp salt | 1/2 tsp rock or granulated sugar | 1 tsp Zhenjiang, red wine or balsamic vinegar |
| 1 | Kelp is rich in minerals, especially iodine, and thought to be a cooling, Yin food. Healing properties aside, this salad is also fresh, clean and crunchy, and makes a lovely lunch when served with one other dish. |
| 2 | Drain the kelp, place in a pan of boiling water and simmer for 4 hours. |
| 3 | Drain the kelp and slice it finely. Place the kelp, wood ears, celery and tomatoes in a bowl. |
| 4 | Mix together the soy sauce, sesame oil, salt, sugar and vinegar. Pour over the vegetables and toss well. |