Shiso-seaweed salad

Name: Shiso-seaweed salad
Ingredients: 2 tbsp lime juice; ½ small green chilli, thinly sliced; 1 tbsp sugar; 1 tbsp light soy sauce; 12 slices pickled ginger; 1 cm piece root ginger, finely grated; 1 tbsp chopped fresh coriander; 4 tbsp peanut oil or vegetable oil; 4 tbsp peanut oil or vegetable oil; 75 g wakame seaweed, soaked in water for 2 hours, drained, dried; 50 g cucumber, thinly sliced; 2 spring onions, thinly shredded lengthways; 50 g frisee lettuce; 40 g shiso cress or mustard cress; 40 g shiso cress or mustard cress; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

2 tbsp lime juice
½ small green chilli, thinly sliced
1 tbsp

Vegan

Method

In a bowl mix the lime juice, chilli, sugar, soy sauce, ginger and coriander together. Add the oil and leave to infuse the flavours for 20 minutes.
Place the seaweed, cucumber and spring onions in a bowl. Strain the dressing over, toss together well, and marinate for 1 hour at room temperature.
To serve, add the frisee and shiso cress, toss lightly toge