VEGAN: Amazing Chinese Seaweed Salad To Try Right Now

A healthy something you should have this Chinese New Year.

Do you celebrate Chinese New Year? Do you follow some of their traditions or at least follow the yearly trend of what should and should not be done? Either ways, there are a lot of Chinese dishes that are actually super healthy and you can consider vegan. And since it is soon Chinese New Year, let’s get some healthy Chinese food prepared to start of the year.

This is a refreshing and healthy dish that you will definitely want to have on a regular day. It will also be a great addition to your Asian recipes if you are one of those who love having Asian-inspired cuisines. The dressing is the best part for me because of the spiciness and the flavors that come together so well. You can eat all you want without having to worry about calories or gaining so much weight.

It also gives you that feeling of being more than a home cook. Preparing it gives that feeling of at least master chef who knows how to work with ingredients that you don’t normally use.

Check out the recipe below.

Chinese Seaweed Vegan Salad

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For the Salad

2 ounces dried kombu kelp seaweed

6 cups water

1 small carrot, shredded

1/4 cup chopped cilantro

For the Dressing

1/4 cup spice broth (see note)


1 teaspoon sesame oil (see note)

1 tablespoon tahini

1 teaspoon roasted sesame seeds

For the Spice Broth

1 teaspoon cumin seeds

1 teaspoon Sichuan pepper corn

1 teaspoon fennel seeds

1 medium size star anise

1 piece whole clove

1/2 piece tsaoko fruit

2 bay leaf

4 pieces sand ginger

1 piece cinnamon stick

1 1/2 cups water


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In a large bowl, soak kombu kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices.

While the seaweed is soaking, mix together the dressing ingredients except sesame seeds.

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In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water and let it boil for 1 minute. Rinse the blanched seaweed with cold water in a strainer and drain well. Place the seaweed in the mixing bowl with the shredded carrot and cilantro.

Pour the dressing into the mixing bowl and gently toss. Sprinkle with sesame seeds and serve cold.

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To Make the Broth

Place 1 1/2 cups water and all spices into a pot, bring the water to boil, abd then set the heat to medium-low to simmer for about 30 minutes. Boiling fast will not brew the spices properly.

Remove from heat and let the spice broth steep/rest till it cools down to room temperature. Strain the broth through a very fine mesh strainer to remove spices.

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The spice broth can be stored in refrigerator up to 10 days. Ingredients can be found in Asian grocery stores.


A very big thank you to for this great Chinese dish.

Credits to for the amazing images.